Sacred Ceremony Ceremonial Cacao 250g

One ingredient, and it is cacao. Whole Criollo beans ground to a paste and set into chunks, so the cocoa butter stays where it was rather than being pressed out into powder. It is bitter and rich, closer to eating chocolate than to drinking it.

Best for: A morning ritual, melting into baking, and anyone who finds drinking chocolate too sweet.

How to make it: Melt 10 to 30g into 250ml of water in a saucepan at 65 degrees and whisk until smooth. Sweeten if you want to. Twenty five serves in the tin.

Wild-crafted Criollo cacao, grown by Indigenous growers in Peru. On the shelf at Scoop Wholefoods Cottesloe.