Moksha ceremonial cacao powder is a minimally processed cacao powder made from Criollo cacao beans from San Martín, Peru. The cacao powder is most often consumed as drinking chocolate, but can be used for baking, making ice cream, or smoothies. Unlike commercial cocoa powders, it retains more of the cacao’s natural compounds, including antioxidants, minerals, and a slightly bitter, acidic profile.
Different from grocery store cocoa powders, Moksha Ceremonial Cacao Powder is natural, not alkalized (also known as Dutch-processed). Instead, it is made with minimal processing to preserve the flavor notes and health benefits of cacao. Alkalization, also known as Dutch processing, involves using a chemical base to reduce acidity, improve solubility, and darken the color, potentially destroying up to 60-90% of the natural antioxidants. (Alkalization chemically alters the polyphenols and flavonoids in cacao significantly lowering the antioxidant potential of the final product.) This process creates a smooth, uniform product for baking, has a mellow flavor and is water soluable, but it delivers far fewer nutritional benefits than natural powder.
How does Moksha Chocolate manufacture cacao powder?
First, the cacao beans are roasted for 13 minutes at 300 degrees. The shells are removed through a process called winnowing. Then the beans are ground into a thick paste known as chocolate liquor. This liquor is then put into a cocoa butter press. The powerful hydraulic press separates the liquor into “solid cake” and cocoa butter. The remaining “cake “is finely ground into powder. The powder is packaged in it’s pure form, without adding sugar or any additional ingredients. The remaining cocoa mass, in it's final, form contains around 17-20% cocoa butter.
Why choose natural cacao powder over dutch-processed powder
Moksha Ceremonial cacao powder has a deep, complex flavor with earthy, rich chocolate notes. It retains the intense flavors common to Criollo- a complex red berrires featuring fruity notes (raspberry, strawberry, and red currant) that offer a sweet-tart balance alongside nutty, spicy, vanilla, or even smoky undertones. In addtion to the flavor, it also is full of flavonoids and polyphenols, two powerful antioxidants responsible for many of cacao’s well-known health benefits. These compounds support cardiovascular health, promote healthy circulation, help balance inflammation, and contribute to improved mood and cognitive function. Moksha Cacao powder also maintains a higher micronutrient density, including minerals such as magnesium, iron, and potassium—nutrients that are often diminished during Dutch processing.
https://pmc.ncbi.nlm.nih.gov/articles/PMC3575938/
https://pmc.ncbi.nlm.nih.gov/articles/PMC3859901/
Choosing Moksha Ceremonial Cacao powder means choosing cacao in its most complete and nourishing form. The difference is not only measurable in flavor and nutrient content, but also how it is felt in the body, through sustained energy, mental clarity, and a deeper connection to the cacao itself.
