Moksha Ceremonial Cacao Powder is a minimally processed cacao powder made from single-origin Criollo cacao beans from San Martín, Peru. It is most often prepared as drinking chocolate, but works equally well for baking, ice cream, or smoothies. Unlike commercial cocoa powders, it is non-alkalized, which means it retains the natural flavor complexity and antioxidant content of the original bean.
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Natural vs. Dutch-Processed Cocoa Powder
Most grocery store cocoa powders are Dutch-processed, also called alkalized. Alkalization uses a chemical base to reduce acidity, improve solubility, and darken the color. The tradeoff is significant: research suggests alkalization can reduce the natural antioxidant content of cacao by 60 to 90 percent, substantially altering the polyphenols and flavonoids present in the raw bean.
Moksha Ceremonial Cacao Powder skips that step entirely. It is made with minimal processing to preserve the flavor notes of the Criollo bean: fruity, complex, and distinctly different from the flat, mellow profile of Dutch-processed powder.
How Moksha Makes Ceremonial Cacao Powder
The process starts with whole cacao beans, roasted for 13 minutes at 300 degrees. The shells are removed through winnowing, and the inner nibs are ground into a thick paste called chocolate liquor. That liquor goes into a hydraulic cocoa butter press, which separates it into two components: a solid "cake" and liquid cocoa butter. The cake is then finely ground into powder and packaged in its pure form, with no added sugar or additional ingredients. The finished powder retains around 17 to 20 percent cocoa butter.
For more on the bean-to-bar process, see How Craft Chocolate Is Made.
Flavor Profile: What Criollo Cacao Tastes Like
Criollo is one of the rarest cacao varieties in the world, known for its complex, low-bitterness flavor. Moksha's San Martín Criollo has tasting notes of raspberry, strawberry, and red currant, with a sweet-tart balance and undertones of vanilla and warm spice. This is a very different experience from the flat, uniform flavor of alkalized cocoa powder.
Non-alkalized powder also retains its natural antioxidants, including polyphenols and flavonoids, which are substantially reduced during Dutch processing. It also retains minerals including magnesium, iron, and potassium that are often diminished during alkalization.
How to Use Ceremonial Cacao Powder
The most common preparation is drinking chocolate: whisk 1 to 2 tablespoons into hot water or plant-based milk until smooth. The powder dissolves well with a little heat and whisking. It also works in baking, smoothies, and ice cream anywhere you would use cocoa powder, with a more complex, less bitter result.
Frequently Asked Questions
What is ceremonial cacao powder?
Ceremonial cacao powder is a minimally processed, non-alkalized cacao powder made from whole cacao beans. Unlike Dutch-processed cocoa, it is not treated with a chemical base, so it retains the natural flavor complexity and antioxidant content of the original bean. Moksha's version is made from single-origin Criollo cacao from San Martín, Peru.
What is the difference between ceremonial cacao powder and regular cocoa powder?
Regular grocery store cocoa powder is almost always Dutch-processed (alkalized), which reduces acidity and creates a uniform, mellow flavor but significantly lowers the natural antioxidant content. Ceremonial cacao powder is non-alkalized and minimally processed, preserving the flavor complexity and antioxidant profile of the raw bean. The taste difference is noticeable: ceremonial cacao is more complex, fruity, and slightly acidic compared to the flat profile of Dutch-processed powder.
How do you prepare Moksha Ceremonial Cacao Powder?
Whisk 1 to 2 tablespoons into hot water or plant-based milk. Add a small amount of liquid first and stir to form a paste, then add the rest of the liquid and whisk until smooth. No sweetener is needed, but you can add a small amount if you prefer. It also works in baking and smoothies anywhere you would use cocoa powder.
Where is Moksha Ceremonial Cacao Powder made?
The cacao is grown at farms in San Martín, Peru. The powder is processed and packaged in small batches at Moksha Chocolate in Boulder, Colorado. It is available online with shipping nationwide, or for local pickup and local delivery in Boulder.
Is Moksha Ceremonial Cacao Powder sweetened?
No. It is 100% cacao with no added sugar, sweeteners, or additional ingredients. The natural flavor of the Criollo bean provides sweetness and complexity without anything added.
Research References
Miller KB et al. "Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders." Journal of Agricultural and Food Chemistry, 2008. Read the study
Katz DL et al. "Cocoa and chocolate in human health and disease." Antioxidants and Redox Signaling, 2011. Read the study
Shop Ceremonial Cacao
Order Moksha Ceremonial Cacao Powder online with shipping nationwide. Prefer to try before you buy? Book a private tasting in Boulder and taste the full ceremonial cacao lineup in person. Or explore the complete ceremonial drinking cacao collection, including paste, powder, and mushroom blends.
