Questions and Answers
This section is the so-called FAQ (Frequently Asked Questions), where you’ll find answers to the most common questions about Cacao (and more).
If you have any questions or concerns related to PlusCacao as a company, customer service, or any other issues, feel free to write to us at cacaolovers@pluscacao.com
We’ll be happy to address any matters that interest you!
Can we get smaller (or larger) blocks of Cacao? / Why is Cacao in such “unwieldy” blocks?
Cacao arrives to us in the form of a huge impressive block measuring 30x30x40cm. So far, Konrad, supported only by a chisel, hammer, and the strength of his own hands, had to divide this majestic block into smaller fragments, which we then carefully packed, both of us keeping your pleasure and satisfaction in mind!
Today, after five years, we have a machine constructed to suit our needs for “cracking” Cacao . However, it does not guarantee uniform pieces of Cacao with each fragmentation. Cacao solidifies in layers, so during the process of breaking it into smaller pieces, we can never predict what extraordinary shapes it will take on!
We are still discussing the concept of our own Cacao manufacture, where we will be able to work with pure beans, processing them according to our own discretion; maybe even into bars or balls? However, all of this is still in the realm of dreams and contemplation.
But I can offer some advice for unruly blocks: cutting Cacao with the chef’s knife has always proved to be an effective method, especially when preparing larger quantities of Cacao.
Remember that this effort is an integral part of the process, almost a Ceremony. In an era where everything happens quickly and often is fast/instant, it’s worth taking a moment to pause and contemplate this exceptional block of Cacao .
Cacao takes a whopping five years (!!!) to even bear fruit, and then requires immense energy from the people working on the plantation to ultimately find itself before you in the form of this majestic block. I believe the key to success lies in the right attitude: viewing this block of Cacao and the process of cutting it before preparation as an integral part of the entire ritual will certainly enhance your joy from the warm Cacao drink (even if you eventually find a tiny crumb to clean up on the floor).
After all, you’re preparing something extraordinary for yourself, and your approach is crucial to the final outcome 😊.
Therefore: the Cacao that ends up in your hands is exactly as it should be, because that’s its whimsical nature.
Which Tribes Does Your Cacao Come From?
Our Cacao comes from small, family-run farms located within various communities. The Cacao we offer is grown by people who have been cultivating Cacao trees for generations. It is their way of life and a means to uphold their ancestral traditions. We support both experienced growers and those just starting their small farms.
Growing crops is a demanding task, as seen in the efforts of orchardists who warm their trees during frosts or winemakers in France who protect their vines. In tropical regions, there are no frosts, but other threats can impact the harvest. Therefore, it is crucial for us to source beans from people in small communities, often organized into collectives (you can read more about Cacao collectives in the CocoVademecum section >>> [link]). By working together, farmers find it easier to afford organic certification, which enables them to operate in broader markets, such as the European Union.
Although we do not collaborate directly with specific tribes, we know that the people who grow the Cacao we offer do so with full dedication, love, and in accordance with the knowledge passed down from their ancestors. We are truly grateful to them for their hard work and commitment!
Is Cacao the same as cocoa?
While they’re close cousins, Cacao and cocoa aren’t identical twins. Cacao refers to the raw, unprocessed form of chocolate – it’s the purest you can get! Cocoa, on the other hand, has usually been roasted and processed, often with added sugars and fats.
At PlusCacao, we’re all about that pure, unadulterated Cacao goodness!
More information about the difference between those two >>> HERE
Which Cacao is most nutritious/contains much fat, etc.?
All the varieties in our shop share the same high quality.
They are not overheated and are rich in micro- and macroelements.
The main difference lies in flavor and aroma. To help you find your perfect Cacao match, we’ve prepared a fun quiz: Find Your Perfect Cacao Sidekick >>>
What is the heavy metal level in your Cacao?
We prioritize safety and quality in our Cacao products. Here are the lab test results for heavy metals in our Cacao:
- Arsenic: <0.10 mg/kg
- Cadmium: 0.18 mg/kg
- Mercury: 0.014 mg/kg
- Lead: <0.10 mg/kg
These levels are well within the EU’s safety limits, ensuring our Cacao is safe for consumption. For detailed information on EU limits, you can refer to this resource >>>
To sell Cacao in Europe, we adhere to strict food safety and sustainability regulations. The European market demands high standards, focusing on food safety, environmental sustainability, and ethical practices. Our Cacao meets these standards, ensuring it is safe, sustainably produced, and ethically sourced. We work with small communities and cooperatives to uphold these requirements, enabling us to operate in broader markets such as the European Union.
Can you elaborate on the health benefits of Cacao?
Cacao is a powerhouse of health benefits! It’s packed with antioxidants, minerals, and compounds that can improve mood, enhance focus, and support heart health. For a deeper dive into the health benefits of ceremonial Cacao, check out our blog, where we explore this topic extensively.
How do I prepare ceremonial Cacao?
Preparing Cacao is a ritual in itself! Here’s a simple guide:
- Use a chef’s knife to cut your Cacao block into smaller chunks.
- Heat 1 cup of water/plant-based-milk until it’s hot but not boiling.
- Add the Cacao chunks to your favorite mug.
- Pour the hot liquid over the Cacao and stir well.
- Sweeten to taste with honey or your preferred sweetener.
- Blend or whisk for a frothy finish.
- Sip, savor, and enjoy your Cacao ceremony!
You can see how Konrad prepares Cacao for us:
How should I store my PlusCacao products?
Store your Cacao in a cool, dry place away from direct sunlight.
An airtight container is your Cacao’s best friend, helping to preserve its flavor and nutritional superpowers.
Cacao doesn’t like humidity, as it can lead to a white coating on the surface, known as ‘fat blooming.’ This is a natural process where the fat in the Cacao rises to the surface, but don’t worry, it doesn’t affect the taste or quality!
Do you offer samples of your Cacao products?
While we don’t currently offer samples, we’re confident you’ll fall head over heels for our Cacao!
If you’re new to PlusCacao, why not start with our 200g bag size? It’s perfect for Cacao newbies and seasoned sippers alike.
And don’t forget – first-time newsletter subscribers get a tasty 5% discount!
Why does Cacao sometimes differ in its form? Once it’s solid, other times crumbly
The variation in Cacao’s form, whether solid or crumbly, is all about the tempering process and the fat bondings in the Cacao molecules. Tempering is a process that stabilizes the Cacao’s fat crystals, resulting in a smooth and solid texture. When Cacao hasn’t been tempered, it may appear more crumbly. Rest assured, this doesn’t change the quality of the Cacao. It’s simply a natural variation in texture, and both forms are perfect for creating your delicious Cacao drinks!
Below: Two types of our Gorilla Cacao
Is PlusCacao’s Cacao raw?
Our Cacao is not raw; it is fermented.
During the fermentation process, the temperature exceeds 46 degrees Celsius, which means the beans are no longer considered raw. This step is essential for developing the rich flavors and aromas that make our Cacao so special.
While some people seek out raw Cacao for its unique qualities, our focus is on providing a deeply flavorful and aromatic Cacao experience, enhanced by this traditional fermentation process.