nerding about cacao
a little history
Theobroma Cacao is a super nutritious fruit tree that originates from the Amazon. About 5000 years ago, somewhere in Mexico, the Olmecs discovered how to transform the tropical fruit into a beverage.
The Aztecs called this cacao drink ‘xocolatl’: a foamy beverage made from just cacao beans, water and spices. It was known as a sacred energy drink for warriors and kings. It was the Spanish that took cacao to Europe, after conquering the Aztec empire.
100% pure Cacao benefits
Anandamide is a naturally occurring “feel-good” molecule in our body that makes you feel motivated and excited. Chocolate slows down the breakdown. Which means: good energy!
100% pure cacao contains a high level of flavonoids. These anti-oxidants work on the brain regions involved in learning and memory. Giving you that right focus!
Cacao is known for its mood-elevating effect. It is seen as a natural anti-depressant! It contains the love molecule PEA triggers happiness hormones like endorphin, dopamine and noradrenalin.
Cacao has heart-activating properties and increases the blood flow. The minerals magnesium, copper, potassium, and calcium are all supporting a healthy vascular function.
Cacao is one of the highest sources of magnesium of all foods, An essential mineral in the human body, that helps relax the muscles. Magnesium-deficiency is also related to depression.
back to the origin
For 28 centuries cacao has always been consumed as a beverage, not as a solid food! In the ‘New World’ xocolatl was served during importing meetings and rituals and sacrificed in the graves of their rulers.
When cacao was brought to Europe in the 16th century, it soon became a luxury health drink for the royal. Later on, chocolate houses served cacao to noblemen infused with musk and citrus peel.
The industrial revolution changed cacao’s exclusive status. The thick and frothy 100% pure cacao drink was replaced by a cheaper and easy to prepare chocolate powder drink, with very little fat. Soon after, cacao was introduced in solid form: the chocolate bar!
In the last 20 years the interest in superfoods, slow food and craftsmanship are growing rapidly. Slowly we are recognizing cacao as the sacred and medicinal bean she has always been. From cacao ceremony to coffee replacement: xocolatl is making her comeback!
We only use 100% organic cacao beans. Nothing else is added.
We make our chocolate ourselves all the way from the bean in Amsterdam North! Send us an e-mail if you want to visit us.
Every body is different. Try 15-25 grams first, tune in and feel what works for you. Our favorite: for creative activities we use 25 grams. For ceremony use we recommend 35-45 grams.
Our favorite cacao comes from a beautiful tropical island: The Dominican Republic. And more specifically; from the organic farmers cooperation called Öko-Caribe. This origin gives us a very different feel then other beans we have tried….
Ceremonial grade cacao is a high-quality, consciously crafted and organic cacao with respect for all aspects of the craft. From the tree and the environment to the farmers and the whole chocolate production process. It is a very pure product with nothing added or removed. It is stone-ground cacao which contains the natural cacao butter.
We have many friends that drank our cacao during pregnancy and that have beautiful cacao babies now. (They drank about 15-20 grams.) From the research we have done we would say stay low on cacao in the early stage of pregnancy and build it slowly. Yet, we advice you to always ask your healthcare proffessional and listen to your body and belly!
Nope. Already during fermentation cacao can reach temperatures upto 50 degrees. We love roasting and strongly believe in heating cacao to kill bacterias and add yummy flavor. Heating cacao makes it more digestible and activates certain chemicals in cacao like PEA, that loves heat.
The fine flavor farming principle helps to protect the bio-diversity of the land and with it, the total environment. Including animals and other plant species. This results in great tasting, high quality cacao. Next to taking care of the soil and land, they master the difficult fermentation proces: one of the key factors in flavor development!
Now that is easy. Try our favorite, 100% pure easy to make chocolate first: you only need hot water, 3 blocks of Wild Child Cacao and a blender, cacao shaker or mixer. Add them together and mix until foamy. We have lots of cacao recipes on our website!
We are preparing for a very exciting event: our first real Wild Child Cacao bar at the festival of Ambacht in Beeld!
Jennifer Ann has been working with cacao in ceremony for more then 10 years. Where did it begun? And how has chocolate influenced her life? An interview with the Dutch queen of cacao.
Adding plantbased milk to your cacao can taste so good. Yet, will it be oat, soy or hazelnut? Lobos mikusiak tried and tested them all for you.
To celebrate the launch of the Wild Child X Jennifer Ann limited edtion, we gathered in ceremony.
Every 500 packages we ask a different artist to illustrate our packaging, inspired by cacao, while drinking our chocolate.
Hi! We are Wild Child Cacao. We are looking for an online communication/business intern asap to assist us with all (online) communication & social media.