Im 3 days into the fermentation of my cacao beans and im not sure if i did something wrong. I’m keeping them in a bowl, covered by a towel to absorb moisture in an atmosphere of about 73° F ( I live in a subtropical climate - zone 10b) The beans are starting to emit a somewhat sour odor and I’m not sure if I did something wrong. They haven’t started to grow mold yet so I’m not sure if there’s anything I can do to salvage them while they’re still usable. I would greatly appreciate any advice you might have to offer.

I don’t know which of the 7 days I need to check so it doesn’t mold

Hi! I want to start drinking ceremonial grade cacao but have no idea how to navigate the unregulated market of ceremonial grade! I know it should be organic/nongmo, minimally processed, small harvest, etc but that there is no regulation on using the term ceremonial for branding and marketing purposes. I am looking for both powdered and chocolate (bar/chips/callet) form to create a rich hot cacao. Any reputable sources? I am located in the US and specifically Florida. I have a wholesale license as well if anyone has a wholesale source!

That's about it - I have a small farm and talked to a high end chocolatier who told me that he would want it to be genetically tested to know the exact type before considering buying. I've reached out to a number of government agencies and ag groups but haven't found it yet, so any suggestions welcome (including possibilities outside the DR). Thanks in advance!

I’ve fermented this seeds for some days and they started getting this dark spots,they don’t smell bad at all but I think it’s mold

Generally I brew it hot and then let it sit in the fridge overnight. Is that what the rest of you are doing? I found pouring it over ice makes it too watery.

This is from https://www.barry-callebaut.com/en/manufacturers/cabosse-naturals/cacaofruit-pulp

I thought the pulp is all used to ferment the beans, is industrial chocolate made differently?

It looks like I was sold an underripe cacao pod (which is ok I didn’t pay that much for it). I really enjoy the taste of the flesh and I had some raw seeds but I saw mixed opinions online as to whether or not I can eat them raw.

Hi! I have currently finishing up my Cacaolab Nacional cermonial cacao and I was wondering if there are other versions of Nacional that you here have tried? Please share. Also if any of you have tried and loved Cacaolab, but then found something you liked even more - pleaes share that too. I would love to know more. Thanks!

Hi everyone, Id love to visit a cacaotal in Chiapas with traditional ways of working with cacao. If anyone has any tips, thank you 🙏🏼

If you do, do you typically drink it at the same time? Do you make your own ritual with it? If you do not drink it everyday, is there something else you drink in between? I drink cacao 3 times a week and the other days I drink a golden milk latte. Always in the morning after a mile walk then I drink and write in my journal. I find it a very relaxing way to start the day. 🤗

Is it okay to add dairy milk to cacao? If not, why not?

My trees are just starting to fruit and ripen in too small amounts to make it worth fermenting. Thinking of freezing each harvest until I have 20 kg to do a test ferment, dry and try making some chocolate.

Can anyone relate? I've tested this multiple times and realized cacao powders definitely provide more positive effects than cocoa. On cocoa I feel more energetic, but feel a bit on edge, whereas on cacao I feel energetic without the edge, and I also feel more calm and slightly euphoric. It works like what I'd imagine a mild working anti-depressant would feel like.

I experienced my second conscious connected breathwork session yesterday, the first time I did it I had super strong tetany and nothing else, just intense fear.

But this time we had a cacao ceremony beforehand, and the last time I had cacao I had a vivid visualisation of my grandmothers on both sides at a beach I’ve never visited, around a campfire.

During yesterday’s session, I was able to calm my breathing when the tetany came and surrender to the practice, I felt way more in control and thanks to the lovely facilitator she helped me massively by whispering in my ear that I was doing well and then finally I had a loud and deep emotional response, i was crying so much and tingling all over, i saw lots of green and purple colours behind my eyes and when the session started slowing down I saw my grandmothers again, in the same location as before and they were sending me lots of messages, telling me they were sorry for what happened to me during my childhood, that its now my greatest strength and they will always be by my side protecting me and if I ever need them I know how to find them. I journaled these messages so fast after. I felt so happy to see them again and couldn’t wipe the smile off my face.

CCB is such an interesting practice, especially combined with cacao. Has anyone else had similar experiences when “letting go”, are there any meanings to why I see my grandmothers so clearly? Am I supposed to find the beach I keep seeing them at? I can count on one hand the amount of times I’ve been to a campfire, I wonder if it showed up because both sessions were done in group circles or if it represents something else?

My friends and partner can’t comprehend my experience so I’m hoping there’s someone here that understands what I went through and can help me uncover what it all means 🩷

I understand it is a very broad question and that there are local varieties, yet from your experience, would you say there is a general tendency of the two different states and their cacao?

I bought a case of cacao pods for a not insignificant amount of money.

Unfortunately, half the pods are completely underripe such that the flesh is unable to be fermented in the first stage of making chocolate. The flesh is so hard and firm I can't even get it out of the fruit.

Do I have it right that these underripe fruit will not ripen off the tree as is? I'm trying to assess grounds for a refund from the supplier.

Hello there!

I'm hoping to find a reliable and honest supplier for a couple cacao fruits. I would love to try the fruit itself as well as use the beans to make my own drinks or even chocolate!

If anyone has any suggestions on a supplier they prefer to order from please let me know!

Thank you!!!

i have been wanting to get ahold of a Theobroma bicolor seedling or a least a fruit but cant find any place that sells them. iv checked sights like Miami fruits ebay etsy and a few sights that popped up when i did research for it but nothing so far any idea where i can bye one from. some help would be nice. i know they are rare but its nearly impossible to find.

I’m looking to buy what’s known to be the best or very good quality ceremonial cacao. Is there a difference between raw cacao and ceremonial cacao?

I’m looking for all the spiritual and health benefits. I read up about more bliss chemicals in the ceremonial one. I would absolutely love to know which is better! Also someone on here recommended keithscacao.com should I buy from there? Does it create that same sense of euphoria/well being plus the health benefits?

That’s what I’m looking for, and to increase my vibration/frequency!

If I have a block of (ceremonial) cacao and fine grind it in a blender - how long does the powder last when stored dry?

I don't know why it's so difficult to find any out there, it's just cacao butter??

I've got about 10 trees in my garden that produce a fair number of pods. It's easy enough to ferment, dry, and roast them, but I'm getting a little stuck at th shelling stage, which is ridiculously labor intensive to try to do just with my fingers. I tried crushing them all with a mortar and pestle then using a hair dryer to try to blow off the shells, but that seemed to waste a lot of bean fragments and still kept some stubborn shell bits. I've tried tweaking my roasting temperatures to try to flash carbonize the shells without burning the beans and that seemed to help a little, but I'm still spending more time shelling than every other stage combined. Anybody have any tricks to share for tiny scale growers?

Where can I buy cacao without heavy metals?

I think I’m addicted to this stuff. I eat like 3-6 tbsp a day is that bad ? Excessive? I’m in recovery from alcohol and substance abuse so I question it a bit. This stuff just helps my mood so much and I really enjoy having it in my routine. I cant say I’ve had any dire consequences because of it