Ceremonial grade cacao - ethically and sustainably sourced!

I try to keep 3 different optional origins for purchase and they occasionally change based on the seasons and bean availability in the trade market.

The cacao comes in a block of 100% chocolate for breaking up into small pieces for mixing. (I include mixing instructions.)

1 oz. = 1 serving

• 8 oz. block = $22

• 16 oz. block = $44

Contact Chi Chocolate to place an order.

• Peruvian Piura White:

A nice soothing cacao for either meditation or the work day! Its energy opens the heart while having a grounding effect. The flavor is fudgy and nutty with a natural sweetness to it. Great for adding any herbs or spices. Wonderful for gentle heart opening while enhancing focus for the day.

About Piura White
The Piura White beans come from the Piura department, situated in the north desert coast of Peru. The cacao comes from the Cooperativa Agraria Norandino which is made up of a few hundred small-holder farming members and specifically comes from the Piura and Ayabaca provinces, specifically from the following districts: Las Lomas, Tambogrande, Montero, Paimas, Suyo. The beans are harvested at altitudes that range from about 50m to 400 meters above sea level. Genetically they are a mix of native criollos and are typically ~30% white beans.

• Peruvian Maranon:

This Peruvian cacao from the Maranon region is a nice soothing cacao for inner reflection and helpful for soothing grief. Its energy opens the heart while having a grounding effect. The flavor has notes of stone fruit with a mineral finish. Great for adding any herbs or spices. Wonderful for cacao ritual around grief, shadow work, where the heart is blocked due to pain. 🌕

About Piura Maranon:
This is the cacao that motivated Antony Bourdain and Erick Ruppert to come search in Peru.

These beans come from the valleys of the Marañon river, accepted by many as one of the earliest varieties from which many of the modern varieties are derived from. This valley is in the North Amazonian mountains, between the Cajamarca and Amazonas departments.

The Marañon cacao is very unique because it has survived the test of time…because of the steep valley walls of the Marañon canyon, the cacao in its valley has been isolated from other genetic influences for many centuries.

• Tanzanian Kokoa Kamili:

The Tanzanian cacao is more uplifting. It opens the heart while having a levitating effect, expanding the heart and mind. The flavor is bright with a hints of cherries & almonds. Wonderful for focus & movement, like an uplifting greeting to the day - yoga, ecstatic dance or work.☀️

About Tanzanian Kokoa Kamili:

Kokoa Kamili Fermentery was founded by Brian LoBue and Simran Bindra, who have backgrounds in international development throughout eastern and southern Africa. Prior to Kokoa Kamili, a single buyer dominated the area – the local arm of one of the world’s largest soft commodity trading houses. A sole buyer meant it had the power to set the price for cocoa, and farmers had little alternatives. Historically, farmers in the Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili’s first year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.