Criollo Cacao - Theobroma cacao

Beautiful people. It is a privilege to bring you into contact with this wonderful product with great pleasure, humility, compassion and love... The raw criollo cacao. And it is not because of the taste, let there be no misunderstanding about that. Pure Cacao has a strong bitter influence in terms of taste. The passion and love for cacao first arose with Ernesto, when he came into contact with cacao during his shaministic path. For him, cacao is a plant medicine and it is one of his most favorite plant medicines. He had the privilege of connecting with this plant by doing ceremonies and rituals with it. In addition, he has been able to meet the plant in Peru and worked on the cacao fields in Colombia and Costa Rica. For him, this is the most accessible medicine that works subtly. In his experience, it has an influence that invites you to make contact with your heart. Furthermore, influence that has a soft, grounding, loving and warm influence.

When we talk about cacao, we are generally talking about the beans of the plant. The beans are developed in fertile pots that grow on the cacao plant/tree. The fruit itself has a strong sweet taste, the beans as mentioned before taste deeply bitter. After drying the beans and the fermentation process, the beans are roasted just like coffee. After the rind of the bean is removed, a consumable cacao remains. Which is rich in many beneficial nutrients. From here the factory processes the beans into paste form, from paste form the cacao is separated between cocoa butter and cocoa powder. Then ingredients are added and processed into chocolate. It loses most of the primary nutrients, but is tastier for most consumers.

There are mainly 3 types of cacao that are used worldwide. The Criollo is the rarer variant. This is because the trees yield relatively less return on the number of fruits they produce. Because the tree produces less fruit, more energy, nutrition and taste goes to the fruit compared to the other types. This results in a high nutritional value and is suitable for holding a ceremony, for example. In addition, the rich soil of Peru has an extra influence on cacao compared to other countries and continents. The specimen offered at Theta-session comes from Peru.

Scientifically, the following active ingredients have been recognized:
Phenylethylamine (PEA): PEA is a naturally occurring compound found in cocoa. It is also called the “love chemical” and is believed to play a role in improving mood. PEA is a neurotransmitter that can contribute to the release of endorphins.

Anandamide: Anandamide is a neurotransmitter naturally produced in the brain and is also called the “bliss molecule.” It contributes to feelings of euphoria.

Serotonin precursors: Cocoa contains tryptophan, an amino acid that serves as a precursor to serotonin, a neurotransmitter associated with mood regulation.

Theobromine: Theobromine is a stimulant similar to caffeine, but generally milder. It contributes to the bitter taste of cocoa and has stimulating effects on the central nervous system.

Flavonoids: Cocoa is rich in flavonoids, a group of polyphenol compounds with antioxidant properties. The main types of flavonoids found in cocoa are flavanols, including epicatechin, catechin, and procyanidins. These compounds have been linked to several health benefits, including cardiovascular health and potential neuroprotective effects.

Minerals: Cocoa is a good source of several minerals, including magnesium, iron, potassium, and copper. These minerals play essential roles in several physiological processes.

Fatty acids: Cocoa contains cocoa butter, which is composed of several fatty acids, including oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic acid, and palmitic acid.

Theophylline: Although present in smaller amounts than theobromine, theophylline is another stimulant found in cocoa. It has similar effects on the central nervous system and may contribute to cocoa’s overall stimulant properties.