Recipes & Inspiration
Hot Cacao & Ceremonial Cacao
Product: Anãra Raw Cacao Solids
Hot cacao: 15–20 g per cup
Ceremonial cacao: 35–40 g per cup.
Method
Slowly bring approx. 250 ml of water or plant-based milk to just below boiling point. Roughly chop the cacao and add it to the warm liquid. Stir or whisk gently until the cacao is fully dissolved and the consistency becomes rich and smooth. Add sweetness to taste. We recommend organic honey. If desired, you can add warm spices such as cinnamon, cardamom, chili or black pepper.
Finally, blend or whisk for a silky smooth surface. Serve warm. Enjoy slowly.
A moment of presence
Ceremonial cacao is often consumed in stillness and with intention. Take your time.
Ceremonial Cacao Truffles
Product: Anãra Raw Cacao Solids
Yield: 12–15 Velvet Truffles
Ingredients:
Ceremonial cacao paste: 100 g
Soft Medjool dates: 150 g (pitted)
Full-fat coconut cream or nut milk: 4–5 tbsp
Virgin coconut oil or cacao butter: 1 tbsp
Flaky sea salt: 1 generous pinch
For coating: High-quality raw cacao powder or finely crushed nuts
Method
If your dates aren't perfectly soft, soak them in hot water for 5 minutes, then drain completely. Place the pitted dates, coconut cream, and coconut oil into a high-powered blender or small food processor. Blend continuously until it forms a completely smooth, glossy paste with zero visible fibers.
Gently melt the finely chopped ceremonial cacao paste using a double boiler. Keep the temperature low (under 42°C/108°F) to preserve its raw properties. Stir frequently until completely liquid.
Pour the melted cacao paste and the flaky sea salt directly into the blender with the smooth date paste. Blend on high for 30–60 seconds until the mixture emulsifies into a thick, glossy, and velvety chocolate ganache.
Scrape the ganache into a shallow container. Cover and refrigerate for 45 to 60 minutes until firm enough to scoop.
Use a teaspoon to portion out the ganache. Quickly roll the portions between your palms into smooth spheres. Immediately roll the truffles in raw cacao powder or finely chopped nuts for a classic matte finish. Store in the refrigerator.
A moment of presence
True chocolate truffles crafted from ceremonial cacao carry a deep, rich complexity. Allow them to sit at room temperature for 5 minutes before serving to achieve the perfect, velvety melt. Enjoy slowly, intentionally, and in presence.