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Traditional cocoa preparation

By drinking cocoa, we usually mean pouring sugary powder with hot milk. The traditional preparation of cocoa is far from it, it requires care and clean ingredients. In fact, the bitter cocoa is quite healthy. happy maple syrup provides a pleasant and naturally pure sweetness. If you stir the drink ritually in a ceremony, you can feel the relaxing and meditative effect.



The classic Cocoa

For 1 person

  • 15 g to 35 g ground Cocoa

  • 300 ml plant-based milk (any pb milk but no soy)

  • happy maple, Goût Délicat


Heat the milk in a saucepan and add the cocoa. Stir constantly with a wooden spoon. The temperature of the milk must rise without boiling so that the cocoa dissolves properly and its effect is not compromised. Add happy maple for a touch of sweetness and balance.

 

The tonic Cocao – the morning ritual

For 2 persons

  • 50 to 60 g ground Cocoa (about 5 tablespoons)

  • 1/2 teaspoon of cinnamon

  • 2 medjool dates

  • a pinch of cayenne pepper

  • a pinch of sea salt

  • 750 ml hot water (not boiling)

  • 250 ml plant-based milk

  • happy maple, Goût Délicat


Mix all ingredients for 30 seconds until frothy and enjoy.

 

The Cocoa Ceremony for a relaxing, meditative effect

For 2 persons

  • 70 g ground Cocoa

  • 1/2 teaspoon of cinnamon

  • a pinch of cayenne pepper

  • a pinch of sea salt

  • 750 ml hot water (not boiling) or plant-based milk

  • happy maple, Goût Délicat

For a traditional experience, mix all the ingredients in a pot over the fire.

If you are giving a ceremony, you can gently warm the cocoa over the fire, stirring occasionally, and serve it when everyone is ready. Always keep the cocoa on low and never let it boil, as this will alter its molecular structure and nutrient absorption. Try it unsweetened for a deeper, more potent draw. The bitter cacao is good for us. You can give your guests the option to try it first without maple syrup. After that, everyone can add their own amount of maple syrup.



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