Yes. Ceremonial grade means the whole bean, stone-ground into a paste with its cacao butter still in it, with nothing pressed out, nothing alkalized and nothing added. It is the form cacao has been prepared in for centuries, and the reason it tastes and feels different from cocoa powder.

Holy Cacao is part of a collective formed in Ecuador among a group of small farms, with a mission to change the way cacao is traded. The collective helps create and sustain best practices across the supply chain. Every batch is tested for metals and hazardous material, and once approved, shipped directly from the farm it was sourced from. Participating in the collective lets us support small family farms while keeping the quality where we want it.

Yes. Every batch of cacao we receive is tested for metals before we use it. We only work with farms following sustainable practices, and lab results are available on request.

No. Cacao is not psychoactive in that way. What it has is theobromine, a gentle and steady lift without the spike and crash of coffee, plus magnesium and antioxidants. Most people describe feeling calm and clear, not altered.

Because the cacao butter is left in, you get the whole bean rather than a stripped-down version of it.

Antioxidants. Cacao is rich in flavonoids.

Steady energy. Theobromine and a little caffeine give a gentle lift rather than a spike.

Minerals. A good source of magnesium, iron and potassium.

Focus. Many people find it helps them settle into work, meditation or creative time.

Connection. Cacao has been shared in social and ceremonial settings for centuries, and that is still the part we care most about.

Blend 2 to 3 tbsp of Ecuadorian Bliss or Sweet Rose Blend with 6 to 8 oz of hot plant-based milk or water until it froths. Sweeten with honey, maple or spices to taste.

Other ways people use it: stirred into morning coffee for a mocha, warmed gently on the stove, or blended into a smoothie. Just do not boil it.

Start with an intention, whatever you are hoping to open up, on your own or with people you care about.

Prepare the cacao mindfully: 2 tbsp blended with 4 oz of hot plant-based milk per person. Do not burn it.

Choose a quiet space, sit in a circle if there are a few of you, and light a candle if that helps mark the time as different from the rest of the day.

Drink slowly. Leave room afterwards for people to say what came up, without anyone needing to fix it. Close with something simple, a breath together or a thank you.

There is no correct way to do this. Sincerity matters more than form.

The same ceremonial cacao we drink, stone-ground whole with its cacao butter still in it, sweetened with honey. No refined sugar, no added oils, gluten free.

Six flavors: Honey Chocolate is the base every other bar is built on. Then Salted Almond, Wild Raspberry, Peanut Butter Crunch, Mocha Crunch, and Cookies & Crunch, which is the one white-chocolate-style bar in the line, made on cacao butter.

Each bar is 2.1 oz (60g), scored into four squares. The Variety Pack has all six.

Peanut Butter Crunch. It is the bestseller at every market we do, and it carries 8g of protein per bar. If you want the cacao itself front and center, start with Honey Chocolate. If you cannot decide, the Variety Pack is one of each.

In the fridge. They are made with honey and real cacao butter, so they soften in a warm room and keep best cold. Refrigerated, they keep for weeks. If you like a softer square, let it sit out for a minute before you eat it.

We ship from Los Angeles. In the warmer months we only ship Monday to Wednesday, so a box of fudge bars is never sitting in a hot truck or a warehouse over the weekend.

An order placed Thursday through Sunday is held and goes out the following Monday. That is us protecting your chocolate, not forgetting your order.

Cacao grows inside a pod, surrounded by a sweet, tangy pulp that tastes closer to mango or citrus than to chocolate. Most of the world throws that pulp away and keeps only the beans.

We dry the pulp instead. It is high in fiber, vitamin C and potassium, and it makes a chewy snack that surprises most people who have only ever tasted the bean.