To prepare ceremonial cacao, melt one or two Solara spheres into warm water that is hot but not boiling (around 70C), whisk until smooth and frothy, then add spices or a sweetener if you like. The whole process takes about five minutes.
Step by step
- Measure. Use two to four spheres (about 20 to 30 grams) for a standard cup. A scale helps but is not essential.
- Warm your liquid. Heat about 150 to 200 ml of water or milk. Keep it hot but not boiling. Boiling water can dull the flavour and the natural compounds.
- Melt. Add the cacao to the warm liquid and stir as it melts into a deep, glossy brown.
- Whisk. Whisk briskly, or blend, until it is smooth and frothy. The froth changes the texture completely and is part of the ritual.
- Finish. Add a pinch of cinnamon, cardamom, a little chilli, or a small amount of honey if you want. Or leave it pure.
Water or milk?
Water keeps the cacao clean and lets its Colombian character come through, which is how we recommend starting. Milk or a plant milk makes it creamier and milder. Both are good. Try it on water first so you know what the cacao itself tastes like.
Common mistakes
The two most common are boiling the liquid and skipping the whisk. Keep the heat gentle and whisk well, and your cup will be smoother and richer.
FAQ
What temperature should cacao be? Hot but not boiling, around 70C. Hot enough to melt and steam, gentle enough to protect the flavour.
Can I prepare cacao without a whisk? Yes, a blender or even a jar you can shake will work. The goal is to emulsify the cacao butter into the liquid.
What spices go well with cacao? Cinnamon, cardamom, vanilla, a pinch of chilli, or fresh ginger. Start with one at a time.
