HOW-TO SELECT
AUTHENTIC ORIGIN CACAO?
HOW-TO SELECT
AUTHENTIC ORIGIN CACAO?
CONTENTS
INTRODUCTION
Navigating the world of Origin Cacao can be challenging due to the variety of designations, marketing claims, and lack of standards and transparency in the industry. This article aims to equip you with the knowledge and tools needed to confidently explore Origin Cacao and conduct informed research.
Rather than offering trivial “tips and tricks,” it draws on our experience to serve as a comprehensive guide. Let’s dive in and discover how to reliably identify authentic Origin Cacao.
NAVIGATING DIFFERENT DESIGNATIONS
Origin Cacao is also known as ceremonial cacao or ceremonial-grade cacao.
These designations came up around 2010 alongside a renewed global interest in pure cacao drinks originating from South and Central America.
They came along with the rise of “cacao ceremonies”, a modern, Western interpretation of cacao’s role in supporting different kinds of communions or rituals.
This overlap introduced confusion, as the term ceremonial began to refer to both the intended use and the cacao’s quality. Over time, many associated ceremonial-grade cacao exclusively with ritualistic applications, narrowing its perceived uses and overlooking the broader benefits and versatility of cacao.
Noticing this recurring misunderstanding, we initiated conversations with various stakeholders to explore a new designation that honors both the ceremonial connotations and the cultural heritage cacao has carried for millennia. Building on these conversations, we aim to collectively establish a clear, standardized term that facilitates access to authentic cacao while respecting its multifaceted significance.
We believe Origin Cacao is a strong candidate for widespread adoption.
It highlights cacao’s diversity as well as its cultural and qualitative attributes, creating clarity for consumers and producers alike.
But until a consensus is reached, when searching for pure, authentic cacao, terms like ceremonial or ceremonial-grade are a helpful starting point, with sacred cacao occasionally used to describe similar products.
However, keep in mind that these designations are not standardized, meaning any producer can claim their cacao is ceremonial-grade without meeting specific criteria.
For more discussion on the designation, see link.
A note on "raw" cacao
In the context of food, raw refers to ingredients that are unprocessed or minimally processed and not heated above 104–118°F (40–48°C) to retain their nutrients. However, caution is needed when applying this term to cacao.
The essential fermentation process for cacao beans naturally raises their temperature to at least 122°F (50°C), exceeding the threshold for raw classification. Additionally, with the exception of certain traditional drinks that require otherwise—such as atole de puzunque¹—most traditional cacao preparations use light roasting, as it improves digestibility, enhances aroma, and increases the bioavailability of active compounds.
While perspectives on the relevance of consuming raw cacao may vary, it’s important to note that a product labeled raw cacao does not equate to Origin Cacao. Understanding these distinctions is crucial when evaluating cacao products for quality and authenticity.
THE PRODUCT: FOCUSING ON PURITY
Origin Cacao is a pure, unrefined cacao paste. Its appearance typically reflects its natural state, whether molded into blocks, dripped into small discs, or pre-chopped into flakes. Its dense texture is obtained after minimal processing, which retains the cacao butter naturally present in the beans.
To clarify, no cacao powder can substitute for Origin or ceremonial-grade cacao. Removing the fat to create powder involves cutting off the nutrient-transporting properties of cacao butter, drastically reducing cacao’s active compounds bioavailability to the body.
When cacao beans are ground, fat (cacao butter) blends with solid components to form a paste. Unlike chocolate, this paste is conditioned without undergoing tempering, a process that aligns the crystal structures of cacao butter to create a smooth texture, glossy appearance, and enhanced aroma delivery. Since tempering is unnecessary for Origin Cacao (as it is melted during preparation), the cacao butter crystallizes irregularly, leading to a phenomenon called blooming. This appears as white patterns on the paste’s matte surface, which may be seen as a flaw in chocolate but is a natural indicator of minimal processing in Origin Cacao.
Finally, Origin Cacao contains no additives. If additional ingredients are present, they are typically natural spices or herbs included to create ready-made blends for cacao drinks. Always check the ingredients list for mentions such as 100% pure cacao paste or whole cacao beans to ensure authenticity.
BRANDS & VENDORS: TRANSPARENCY & TRACEABILITY
• If you’re buying directly from a farm, much of the groundwork is already done. However, remember that direct trade doesn’t automatically guarantee good practices or processing.
To evaluate authenticity, consider asking about:
- The varieties (genetic clusters) of cacao being cultivated.
- The processing methods used.
- Whether the farmers have a personal connection to cacao traditions.
These insights can reveal a deep understanding of cacao or, conversely, a superficial approach that may affect the final product’s quality. Beyond this, gathering trusted feedback and experimenting with different cacaos is the most reliable way to form your opinion.
• If you’re buying from an established brand or small vendor, there are many things you can check but here are, according to us, the most important ones in order to go for a safe pick.
1. The Brand’s Connection to the Source
Strong bonds and a close connection between the people who care for cacao and the ones who resell it usually indicates a commitment to quality.
Because it touches people behind the brand personally, they are generally inclined to share their connection through different types of content, whether it be on their product pages, in dedicated blog articles or via their socials.
2. Sourcing Transparency
Analyze how deeply they share about their sourcing process and their involvement.
Is it personal connection and direct-trade at the farm?
Is it done via sourcing companies? If so, do they still try and connect with the farmers? Or is it plain and simple import?
Brands that prioritize personal relationships or direct trade often have better insight into the product and are more likely to ensure quality.
3. Processing Details
Examine where and how the cacao is processed:
Is it at the farm using traditional methods?
Is it the brand’s purpose to craft the cacao and transform beans into paste?
Or is it outsourced to a craft chocolate-maker?
In all these cases, is the approach rather artisanal or semi-industrial?
Understanding these details can help you gauge the authenticity and care involved in the production of Origin Cacao. Referring to our Process article might be of help if you’re looking for a deeper take on how to assess quality through good practices.
CONCLUSION: KEY TAKEAWAYS FOR EVALUATING AUTHENTICITY
- At the moment, terms like ceremonial, ceremonial-grade, and sacred cacao are helpful starting points but lack standardization, meaning anyone can claim these labels.
- Look for a pure, unrefined cacao paste and always check for terms like 100% cacao paste or whole cacao beans in the composition.
- Evaluate sourcing transparency and traceability: the stronger the connection between the producer and the source, the greater the likelihood of a well-crafted product.
- Avoid falling for superficial marketing claims or generic labels like Fair-Trade.
- When possible, seek trusted feedback from reliable sources. We personally endorse the brands featured in our Cacao Profiles.
Ultimately, even with all the right indicators, your personal experience with the product is the final measure of quality.
SOURCES
REFERENCES
- Cameron L. McNeil, ed., Chocolate in Mesoamerica: A Cultural History of Cacao, Maya Studies, p.350. Gainesville: University Press of Florida, 2006. ISBN 9780813033822.
