Unlocking the Full Potential of Ceremonial Cacao.

Ceremonial cacao is not cocoa powder or commercial chocolate. It’s the whole cacao bean, ground and kept intact, with nothing stripped out. That means it still contains its natural fats (cacao butter) and all of the active compounds that make cacao worth drinking: theobromine, flavonoids, magnesium, and more.

These compounds support focus, blood flow, mood, energy, and nervous system function. But their impact depends on one key thing: how well your body absorbs them. This is what’s known as bioavailability.

Even with high-quality cacao, your body might not make full use of it unless you support that process. Here’s how to improve absorption and get more from every cup.

1. Add Coconut Oil (even though cacao already contains natural fat)

Ceremonial cacao already has fat in it, but adding a small amount of coconut oil can noticeably improve how your body absorbs and uses key compounds like theobromine and flavonoids.

Coconut oil contains MCTs (medium-chain triglycerides) — a type of fat that digests quickly and helps carry nutrients across the gut lining into the bloodstream. It also supports a smoother energy release and can extend the effects of cacao, especially if you’re drinking it on an empty stomach or during fasting.

Start with 1 tsp per cup and adjust to your taste. It also gives the cacao a richer, creamier texture.

2. Use a pinch of black pepper

Black pepper contains piperine, a natural compound shown to increase the bioavailability of various plant compounds — including flavonoids — by slowing down how quickly they’re broken down in the liver.

You only need a very small amount — a pinch per cup is enough to support absorption without changing the taste noticeably.

3. Turmeric (optional)

Turmeric contains curcumin, which is another compound with poor natural absorption that improves when combined with piperine. Some people like to include it for its anti-inflammatory properties, but it’s optional. If you enjoy the flavour or are using cacao for recovery, it can be a good addition in small amounts.

4. Don’t overheat the cacao

High temperatures can damage sensitive compounds in cacao, especially flavonoids. Boiling water is too hot.

Aim for water around 70–80°C. It should be hot enough to melt the cacao but not hot enough to degrade it. If you’re boiling water, let it sit for 30–60 seconds before pouring.

5. Best taken on an empty stomach

Drinking cacao on an empty stomach (or at least a couple of hours after eating) can make a big difference in how it feels and how well it’s absorbed. A heavy meal slows digestion and dulls the more subtle effects.

If you’re drinking it for focus, clarity, or deeper emotional presence, try it without food first and see how your body responds.

6. Blend or whisk well

The more evenly your cacao is blended, the better it mixes with fats and absorbs in the body. Use a blender, whisk, or milk frother to create a smooth consistency. This also improves taste and texture.

Summary

• Your ceremonial cacao already contains the natural fat needed for absorption

• Adding coconut oil improves bioavailability, smooths energy release, and supports fasting or focused use

• A pinch of black pepper boosts the absorption of plant compounds

• Optional turmeric can support recovery or inflammation

• Keep water under boiling, and drink on an empty stomach for best results