Frequently asked questions
What is ceremonial cacao powder?
Ceremonial cacao powder is whole-bean cacao paste that has been finely ground so it dissolves quickly into a warm drink. Because it is made from the whole bean, it keeps the cacao butter and full flavor. There is no official industry standard for "ceremonial grade"; at Maya Moon it means 100% pure Mayan cacao, made by hand in small batches.
How is cacao powder different from cocoa powder?
Most cocoa powder is made by pressing the cacao butter out of roasted beans, leaving a dry, low-fat powder that is often alkalized (Dutch-processed). Our cacao powder is grated from whole cacao paste, so the cacao butter stays in and it makes a rich, full-bodied drink.
Is this raw cacao powder?
No. The cacao beans are fermented for 6–8 days, sun-dried for 7–9 days, then roasted in small batches over a controlled flame, hand-shelled and stone-ground. "Raw cacao" usually means beans that were never roasted. Roasting is the traditional Maya method; it develops the flavor and lets the beans be peeled by hand. Many raw cacao powders are also pressed to remove most of the cacao butter; ours keeps it.
How much cacao powder do I use per cup?
About 1 oz (28 g) for a daily cup, or 1.5 oz (42 g) for a full ceremonial serving. A 1 lb bag makes about 16 daily cups or 10 ceremonial servings; a 0.5 lb bag makes about 8 daily cups.
How do I prepare it?
Warm water or plant milk to about 140–160°F (60–70°C), add the cacao powder and whisk until smooth and frothy. Add cinnamon, cayenne or a little honey if you like.
Is Maya Moon cacao powder organic and fair-trade?
Yes. Our cacao is certified organic and fair-trade, sourced directly from Indigenous Q'eqchi' farming families and made by Kaqchikel Maya women artisans who are paid fair wages.
