Some ceremonial cacao you buy for the taste. This one you also buy for the story. The block comes from Vivian Zandkuijl, a Dutch holistic therapist who moved her life to an off-grid estate on Lake Atitlán in Guatemala. There she works with cacao every day, in her own ritual, in one-to-one sessions and in the ceremonies she leads. The cacao she selects is the same cacao she serves in her ceremonies. [OPEN: confirm with Vivian]

Each block is wrapped by hand at the lake and brought to Europe in small quantities. That is why it costs a little more than our other ceremonial cacao. What you get in return is something no factory can make: cacao from one place and one collective, chosen by someone who works with it herself.

The beans grow in the hills of Suchitepéquez, on the Pacific side of Guatemala, south of Lake Atitlán. Before Columbus, this was the largest cacao-growing region in Central America. Rivers, deep soil and old trees make it one of the best places in the world for the cacao tree (Theobroma cacao), a plant the Mayan cultures of this region have worked with for thousands of years.

The farm sits at around 550 metres and is made up of six plots with some 4,500 trees. The land belongs to six families and is managed by the women's collective Nuevo Amanecer, who grow local criollo hybrids passed down through generations. After harvest, the beans rest for five days in baskets lined with banana leaves, a local fermentation tradition the collective still follows. They are then roasted, peeled by hand and ground into pure cacao paste, which is poured into a single block.

Much of today's ceremonial cacao is sold as raw cacao. Mamá Amor deliberately takes a different path: the beans are roasted over an open fire, the way cacao has been prepared in Central America for centuries. Roasting brings out deeper, warmer notes and softens the natural acidity of the bean.

The result is a cacao with a fruity, fresh character and notes of caramel and bittersweet chocolate. If you are used to cocoa powder or hot chocolate, you will taste the difference straight away. Prefer the lighter, brighter taste of raw cacao? Then have a look at our raw ceremonial cacao flakes from Guatemala. [*1]

Our range of ceremonial cacao [*2] also includes blends with added ingredients, such as ceremonial cacao with Lion's Mane [*3]. Those are easy to use and great for every day. Mamá Amor is for those who want to go a step further: for moments when you consciously take your time, for a personal ritual or for a ceremony with others.

One 454 g block gives you about 11 ceremonial servings or around 20 daily servings. That works out at roughly [OPEN: price per ceremonial serving] per ceremonial cup.

A block asks for a little more attention than a bag of powder, and that is exactly the point. Chopping, warming and whisking are, for many people, the start of the moment itself. [OPEN: check against Vivian's own method]

1. Chop or grate: cut 20 to 40 g from the block and chop it finely with a sharp knife, or grate it with a coarse grater. The finer it is, the faster it melts.
2. Warm: heat about 150 ml of water or plant-based milk until just below boiling. Don't let it boil, as that flattens the flavour.
3. Melt: add the cacao and stir gently until everything has melted.
4. Whisk: whisk with a hand whisk, milk frother or blender until a creamy layer of foam forms.
5. Season (optional): a pinch of cayenne, cinnamon, vanilla or a little honey. Many people drink Mamá Amor pure, to taste the character of the bean.

Take your time and drink it slowly. Whether you set an intention, meditate or simply pause for a moment, the ritual matters as much as the cacao. Read more about the background in our blog what is a cacao ceremony.

Under the name Vividly Alive, Vivian guides people through one-to-one sessions, programmes, retreats and ceremonies. Her work brings together bodywork, nutrition, movement and sound, with one common thread: feeling at home in your body and living in tune with the rhythm of nature. At Lake Atitlán she hosts retreats with cacao ceremonies, meditation and movement, and takes participants into the cacao forest for a traditional Mayan fire ceremony. You can read more about her work on her own website.

Microdose.nl works with Vivian to make her cacao available in Europe. Vivian is also part of the coaching network of the Microdosing Institute. [*4]

Ceremonial cacao naturally contains theobromine and a small amount of caffeine. If you are sensitive to caffeine, have a heart condition, are pregnant or breastfeeding, or take antidepressants such as MAO inhibitors, please consult your doctor first. If in doubt, start with a smaller amount.

Ceremonial cacao is a food product, not a medicine. The information on this page relates to the origin, preparation and traditional use of cacao and does not constitute a health claim or medical claim within the meaning of Regulation (EC) No 1924/2006. Not suitable for anyone under 18.

Would you like to give cacao a regular place in a mindful routine, or combine it with other plant and earth medicines? The Microdosing Institute, founded in 2017 and with more than 70 certified facilitators worldwide, can guide you.

Is this raw cacao?

No. Mamá Amor is deliberately fire-roasted, the way cacao is traditionally prepared in Guatemala. This gives it a deeper, warmer flavour than raw cacao. Raw ceremonial cacao tastes lighter and brighter; you can find it in our raw cacao flakes [*1]. Which one you choose is mostly a matter of taste and feel.

How do I make a ceremonial cacao drink from a block?

Chop or grate 20 to 40 g from the block, melt it in about 150 ml of warm water or plant-based milk (just below boiling) and whisk until frothy. Spices such as cinnamon or cayenne are optional. You'll find the full steps above.

Cacao paste or cacao powder: what's the difference?

Cacao paste is the whole bean ground into a smooth mass, including all of its natural cacao butter. Cacao powder has had most of the fat pressed out. That is why a drink made from cacao paste like this block is fuller, creamier and richer in flavour than one made from powder.

How many servings are in one 454 g block?

For a ceremony, 35 to 45 g per person is common; for daily use, 10 to 25 g. One block therefore gives you about 11 ceremonial servings or around 20 daily servings. Store the block in a cool, dry and dark place.

Is ceremonial cacao safe if I take medication or am pregnant?

Cacao contains theobromine and a small amount of caffeine. If you are pregnant, breastfeeding, sensitive to caffeine or taking antidepressants such as MAO inhibitors, please consult your doctor before drinking ceremonial cacao.

Is ceremonial cacao legal in the EU?

Yes. Ceremonial cacao is simply cacao, a food product that falls under the Dutch Commodities Act (Warenwet). It is not listed under the Opium Act and is freely available in the Netherlands and the rest of the EU.