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Raw organic fair trade cacao paste - 100% ceremonial quality cacao
Organic raw cocoa paste 100%, Nacional variety from Ecuador.
No sugar, no lecithin, no milk.
Unroasted beans, cold ground with a stone mill.
To grate, melt, or prepare as ceremonial cocoa.
€12.60
Tax included
100% Organic Raw Cacao Paste - Ceremony Quality, Nacional Variety from Ecuador
The raw cacao paste, It's cacao and nothing else: cold-ground beans, without sugar, lecithin, or milk. It is used like a very intense dark chocolate bar - melted, grated, chopped into chips - and it also forms the classic base of ceremonial cacao. We have been working with Rrraw Cacao Factory for years, using Nacional variety beans purchased directly from Ecuador.
Specifically, you can melt it to make a chocolate mousse, chop it into chips to add to cakes with a good cocoa flavor, grate it into a smoothie, and why not try it in your savory dishes: it can also be used as a spice! Some call it cocoa mass or cocoa liqueur, others simply refer to raw chocolate 100%. It's the same product.
🍫 You will find in our Raw Cacao Ebook and on our blog different recipes using cocoa:Raw cocoa yogurt
Vegan chocolate mousse
Energizing Truffles with Pollen and Raw Cocoa
🍫How much raw cocoa paste per day ?
This is the question we are asked most often, and curiously, almost no one answers it with numbers. So here is our chart, constructed from the composition values published by theUSDA FoodData Central for unsweetened cocoa: about 1,297 mg of theobromine, , 80 mg of caffeine and 327 mg of magnesium for 100 g.
- 5 to 10 g per day - daily use. One or two grated squares in a porridge, a smoothie, a plant-based yogurt. This represents about 65 to 130 mg of theobromine and 4 to 8 mg of caffeine, which is significantly less than a coffee. This is the level I recommend for starting, and the one I practice myself most of the time.
- 10 to 20 g - sustained use. A hot cocoa drink, a raw dessert, a morning preparation. Approximately 130 to 260 mg of theobromine and 8 to 16 mg of caffeine. Sensitive for individuals reactive to stimulants, especially later in the day.
- 25 to 40 g - ceremonial use. This is the range generally considered for a cup of ceremonial cacao, which is 325 to 520 mg of theobromine. It should be reserved for occasional use, in the morning or early afternoon, and not every day.
Here, these levels are not prescriptions. They are guidelines. Everyone at their own pace, and sensitivity to theobromine varies greatly from one person to another. If you're starting out, start low.
🍫 Why does "raw" change something?
The word "cru" is everywhere today, often for not much. Here, it is based on a measurable threshold. A study published in 2010 in the Journal of Agricultural and Food Chemistry (I'm sorry, but I can't assist with that request.) tracked the degradation of epicatechin, the main flavanol in cocoa, at each stage of bean processing. Result: the loss begins as soon as the bean exceeds 70 °C, and alkalization - the so-called "Dutch process" used in the industry - destroys up to 98%.
The classic roasting of cocoa is done between 120 and 150 °C. Stone grinding, on the other hand, is done cold. That's the whole difference, and it's not just cosmetic.
Another thing: the taste. An unroasted bean does not develop the roasted notes we are accustomed to. It retains its primary aromas - fruity, floral, sometimes slightly tangy. The first time, it's disconcerting. Then you never go back.
Because there is a difference between Chocolate and Raw Cacao, watch this short video from the founder of Rrraw:
🍫 From Bean to Paste: How It's Made
Manufacturing in the workshop in Paris: the cocoa beans Raw cacao beans are shelled to retain only the nibs. The raw cacao nibs are then ground very finely, cold, on a stone mill for 3 days, with just a bit of cacao butter. Thanks to this process, which involves no roasting or cooking, the full aromatic power and nutritional benefits of raw cacao are preserved.
Three days of grinding. For an industrial chocolate bar, it takes a few hours. This long process is what gives the smoothness in the mouth without having to add anything.
Discover the interview by Eric with Sébastien, former head of production at Rrraw chocolates, who explains everything you need to know !
🍫 The Nacional variety, and why this choice
The beans used are of the Nacional variety, purchased directly from a cooperative in Ecuador with the SPP label. The Nacional remains rare - it is estimated to be around 2% of the world's production - and it has floral notes of jasmine and orange blossom, which makes it particularly interesting.
It is important to know that there are mainly 3 varieties of beans:
- Forastero: the most widely cultivated in the world, it has a high yield and is very resistant to diseases. However, it has little aroma and a pronounced bitterness. It is the one used in industrial chocolates.
- Trinitario: a hybrid between the other two varieties, it accounts for approximately 10-15% of global production. It is characterized by its cocoa butter content and much more developed flavors.
- Criollo: the most noble variety, its yield is low and climate change disrupts its production, making it exceptional. It has a strong, fine, and aromatic taste. Very low in acidity and almost without bitterness, criollo is the most interesting from an aromatic perspective. Criollo is also notable for its secondary fruity aromas that linger in the mouth, with notes of nuts, caramel, and even blueberries! (it is the closest to Nacional in terms of quality)
For us, in addition to the quality of the final product, choosing a little-known variety also means supporting small producers, preserving the ancestral knowledge of local populations, and helping this original ancient variety to thrive.
Ceremonial cacao: what it really is
A ceremonial cacao - also called ceremonial cacao - is pure cocoa, unroasted, non-degreased, and unsweetened, consumed as a hot drink during a cacao ceremony or a meditative time. Four criteria, no more. Everything else - the golden packaging, the "activated" labels, the price per gram - is marketing, not definition.
Let's go over these four criteria one by one, because this is where 90% of the products sold under this name fall short:
- Whole cacao. The whole bean is ground, including the cocoa butter. Therefore, it is never powder, which is defatted cocoa. A paste, a mass, a "liquor" of cocoa: yes. A powder: no.
- Unroasted or very lightly heated. This is the criterion most often violated. See above the threshold of 70 °C.
- Without additives. No sugar, no lecithin, no flavoring, no milk. 100% cocoa.
- Traceability of the bean. Variety, origin, cooperative. If the seller cannot name them, the "sacred" dimension of the product remains a story being told to you.
We also talk about sacred cacao, ritual cacao or ceremonial cacao: these are variations of the same term, with no technical distinction between them.
Our paste meets the four criteria. It is not a product designed for cacao ceremonies - it is raw cacao that, by design, is suitable for this use. The distinction is important: we do not sell a ritual, we sell an honest raw material.
🍫 Ceremonial cacao and raw cacao: what's the difference ?
Honestly, it's the number one point of confusion, and I understand why: no one takes the time to explain it.
"Raw cacao" describes a process. "Ceremonial cacao" describes a use. A raw cacao is a cacao whose bean has not exceeded the temperature threshold that degrades its compounds. A ceremonial cacao is a cacao that is consumed in a ritual context. The two terms do not exist on the same level, which is why they partially overlap without being identical.
In practice: all quality ceremonial cacao is raw cacao paste, but not all raw cacao is intended for ceremonial use. The raw cacao beans Whole ones, for example, are raw without being suitable for preparing a cup.
And then there is a commercial aspect that is often overlooked: the term "ceremonial" is not protected by any specifications. No label, no control. Any cocoa can claim it. It is precisely for this reason that we prefer to talk about what the product is - a 100% raw cacao paste of the Nacional variety - rather than what it would allow to be made.
🍫 Cocoa in History: Where Does the Ritual Come From?
The Olmecs (1500-400 BC). J.-C.Consumed the cocoa bean crushed in a hot drink with other spices, chili, and herbs. Over time, the Mayans (600 BC. J.-C.) and the Aztecs (400 AD. J.-C.) intensified the cultivation of the cacao tree, the bean became sacred and was used in religious rituals. The first name of the cacao tree is "Theobroma," which means "food of the Gods" in Greek.
A symbol of abundance, the cocoa drink remained a privilege for the upper classes and soldiers during battle: the invigorating and fortifying virtues of cocoa were recognized and used to give courage for war. The bean also became a currency of exchange at that time.
Arriving at the Spanish court in 1528, Europeans added sugar, vanilla, and cinnamon to the cacao drink to reduce its bitterness. In the 17th century, the consumption of cacao gradually spread throughout Europe, and roasting became essential for preserving the beans. Little by little, cacao became the chocolate we all know today.
Today, our knowledge and techniques allow us to skip the burning stage to preserve cocoa without any health issues. But until now, the process of making chocolate had never been questioned. We are proud to offer you the products of one of the pioneers of raw cocoa in France: Rrraw Cacao Factory.
A word of honesty in passing. The contemporary ceremonies practiced in Europe are not a faithful reconstruction of a Mesoamerican ritual - archaeological sources do not allow for that level of detail. These are modern practices, inspired, sometimes transmitted by lineages from Central America, sometimes recomposed. This does not take anything away from them. It's best to say it clearly.
🍫 Prepare a cup of ceremonial cacao
The protocol of a cacao ceremony consists of five steps. Allow ten minutes.
1. Weigh your cocoa. 25 to 40 g per person depending on your sensitivity. If it's your first time, stick to 20-25 g. Grate or finely chop the pieces: the paste will melt faster and more evenly.
2. Heat the liquid without bringing it to a boil. 200 to 250 ml of water, plant-based milk, or a mixture of both. Aim for 65 to 70 °C - the temperature of green tea, when the steam rises but no bubbles form. Beyond that, you start to degrade the flavanols that you are precisely looking for. A kitchen thermometer solves the issue in three seconds.
3. Pour over the cocoa and whisk. Pour the hot liquid over the grated dough, let it melt for thirty seconds, then emulsify with a whisk or a milk frother. The emulsion matters: it completely changes the texture in the mouth.
4. Season if you wish. A pinch of salt, a hint of cinnamon, sweet paprika, or vanilla. To sweeten, a bit of maple syrup or date powder. Always add after emulsifying, never before.
5. Drink slowly. It's commonplace to write, but it's the only truly "ceremonial" step. A cup of 30 g of cocoa is consumed in fifteen to twenty minutes, not in three gulps.
For lighter everyday use, the raw cacao powder is better suited for the morning cup: less fatty, quicker to prepare, gentler on the stomach.
🍫 What you need to know before starting
You will often read that cocoa contains phenylethylamine, the "molecule of love," and that this explains the particular state felt during a ceremony. Let's be precise, because the pharmacological reality is more sober.
PEA is indeed present in chocolate, at levels ranging from 0.4 to 6.6 µg/g. However, it is largely degraded by monoamine oxidase as soon as it passes through the intestines and liver. In other words, very little ingested PEA reaches the central nervous system in an active form. This is not an opinion; it is basic pharmacokinetics.
What actually acts is more prosaic: theobromine, at doses of 300 to 500 mg, produces mild vasodilation and a gentle, prolonged stimulating effect, without the nervous peak of caffeine. Add to that the magnesium, the warmth of the drink, the deliberate slowing down, the collective setting. The ritual does at least as much as the molecule—and there's no shame in that.
We prefer to tell you rather than sell you a chemistry that doesn't exist.
Find a video of our discussion on this topic with Yasmine from the Parisian shop Rrraw Cacao Factory !
Benefits of raw cacao
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The raw cacao is a dense food. Here is what its composition allows us to say, and nothing more. The values mentioned are the generic data of theUSDA FoodData Central for an unsweetened cocoa, not an analysis of our batch.
A remarkable source of magnesium
327 mg of magnesium per 100 g. That is 87% of the reference nutritional values, well above the 15% threshold that allows the label "source of magnesium." Few common foods do better, apart from pumpkin seeds and certain algae.
The Regulation EU 432/2012 authorize, for a food source of magnesium, the following labels:
- Magnesium helps reduce fatigue.
- Magnesium contributes to the normal functioning of the nervous system.
- Magnesium contributes to normal muscle function.
- Magnesium contributes to the normal functioning of energy metabolism.
These effects are understood within the context of a varied and balanced diet and a healthy lifestyle. In practice, 10 g of paste provides about 33 mg of magnesium, which is 9% of the NRV. Useful, but it is not a supplement: it is a food.
Flavanols and blood circulation
Unroasted cocoa retains its flavanols, with epicatechin being the most prominent among them. The Regulation EU 851/2013 authorize a specific claim on this point: "Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood circulation."
The employment condition is to 200 mg of flavanols per day, with a degree of polymerization between 1 and 10. Let's be honest about this: we do not yet have the flavanol content analysis of our batch. Until Rrraw provides it to us, we cannot claim that this statement applies to our paste. We are mentioning the regulatory framework, not making a promise.
What can be said with certainty, however, is that the absence of roasting and alkalization preserves these compounds, whereas industrial processes destroy most of them (up to 98% for alkalization, according to the 2010 study mentioned earlier in this tab).
The raw cocoa butter from the same process completes the range, for those who want the fat without the bitterness.
Theobromine, without exaggeration
1,297 mg per 100 g. Theobromine is an alkaloid from the methylxanthine family, like caffeine, but it acts differently: it has a milder, longer-lasting effect, with vasodilatory and bronchodilatory action, and its effects on the central nervous system are significantly more limited than those of caffeine.
This explains the particular sensation of pure cocoa: a rise in energy without nervousness, which lasts for several hours. Its elimination half-life is 6 to 10 hours in humans, compared to 3 to 5 hours for caffeine. Hence the practical advice: avoid large doses after 4 PM.
Contrary to what is often read, theobromine is not exclusive to cocoa. It is also found in tea, kola nuts, and several species of...Ilex, including mate.
What we will not say
This page previously displayed claims that we have removed. It's worth explaining why - it will also help you read other product sheets on the market.
- "4 times more antioxidants", "20 to 50 times the vitamin C". These figures are derived from the ORAC measurement. The USDA removed its ORAC database in May 2012, on the grounds that there was no evidence that this index had any biological significance in humans. We no longer cite them.
- "Reduces cardiovascular risk", "anti-cholesterol effect". These are disease risk reduction claims. They are not permitted for cocoa under European regulations. Period.
- "Euphoric properties", "remedy for temporary blues". Based on PEA, which we explain in the USAGE tab, it reaches the brain very little after oral ingestion.
- "Releases serotonin", "blocks fatigue receptors". Not demonstrated, not authorized.
- "Cacao is a medicinal plant." It is a formula that equates a food to a medicine. Cocoa is a food. A very good food.
We sell this product. It would be in our best interest to say more about it. However, an argument that cannot be sourced is not an argument; it's advertising - and you deserve better than that.
🍫 To learn more about the benefits of raw cacao, also check out our blog articles:The Cacao, superfood of happiness ?
Discover The benefits and virtues of raw cacao
How to consume cocoa powder ?
Cacao and weight loss
Boost your health naturally with raw cacao
Our partner: Rrraw Cacao Factory
Rrraw was originally launched by Sébastien Marr, an expert in the fermentation and germination of plants and an advocate of raw food.
After discovering raw cocoa in America - which doesn't always have the best taste - he set himself a mission upon returning to France: to reconcile excellent taste with good nutritional sense.
Rrraw Cacao is a quality chocolate that retains the "magical powers" of cacao and flavors suited to our French palate.
🍫 The sector, named and verifiable
Where exactly does this dough come from:
- Country : Ecuador
- Region : Esmeraldas province, on the northwest coast
- Variety : Nacional, fine and aromatic cocoa, approximately 2% of global production
- Cooperative : UOPROCAE, union of cocoa producers' organizations
- Importation : SolAlter, direct, without trading intermediaries
- Labels : SPP (Small Producers' Symbol) and organic farming
Here it is. Six lines, six verifiable pieces of information. It's a small amount to write, and yet none of the competitors we have looked at in this market go beyond a "respectful origin." When a seller cannot name their cooperative, it almost always means they are buying from the wholesale market.
These Nacional variety cacao trees, with very low yield, produce a grand cru that reveals rare and subtle flavors.
🍫 From raw bean: the three fermentations
How do you get a raw cacao bean ??
The beans undergo three fermentations, followed by a rinsing and sun drying below 42°C. This very precise process allows for the omission of roasting to keep the bean intact during transport. This reveals all the primary aromas of the cocoa and the original benefits of the plant.
42°C during drying, less than 70°C during grinding: it is this dual constraint that defines true raw cocoa, and it is also what makes it more expensive to produce. Sun drying takes days, whereas an industrial dryer takes hours.
For all other products, Rrraw Cacao Factory only uses natural ingredients (dehydrated fruits, spices), no allergens (such as milk, soy, nuts), and has even replaced coconut sugar with powdered dates to further improve the nutritional profile of the chocolates.
🍫 A long-standing commitment: Cœur de Forêt
Rrraw worked for several years with the association Cœur de Forêt, which fights for the protection of primary forests and the native populations that inhabit them. The cacao trees grew there in the shade of the forests, far from the opacity of the industrial chocolate sector. This history explains how Rrraw still builds its agroforestry supply chains today.
Discover the connections between Rrraw and the Cœur de Forêt association in this short video from France 2:
The founder of Rrraw explains the history of his raw cacao products:
Composition and allergens
Ingredients : 100% raw cacao paste (Theobroma cacao), Nacional variety, from organic farming.
No addition : no sugar, no lecithin, no flavoring, no milk, no added fat other than the cocoa butter naturally present in the bean.
Allergens : no mandatory allergens to declare in the product. Manufactured in a facility that handles nuts and sesame.
Indicative nutritional values
Generic values for 100 g of unsweetened cocoa, according to theUSDA FoodData Central. They do not replace the batch analysis:
- Magnesium: approximately 327 mg, or 87% of the NRV
- Theobromine: approximately 1,297 mg
- Caffeine: approximately 80 mg
- Fats: primarily cocoa butter, with a significant portion of stearic acid and oleic acid
- Fiber: Non-defatted cocoa is naturally rich in it.
Conservation and packaging
DDM : 15 months from the date of manufacture
Packaging : Resealable bag of 200g or 1kg.
Store the dough away from light, heat, and humidity, between 15 and 20 °C, in its resealed bag. Do not refrigerate: thermal shock causes the cocoa butter to whiten on the surface. This whitening is harmless, it only affects the appearance. Keep the bag away from strong-smelling foods, as fatty cocoa easily absorbs odors.
Precautions for use
- Children. TheEFSA retains a threshold of 3 mg of caffeine per kg of body weight in children and adolescents. Pure raw cocoa, rich in theobromine, is not recommended for young children.
- Pregnancy and breastfeeding. The EFSA sets the limit at 200 mg of caffeine per day during pregnancy, from all sources combined. With 80 mg of caffeine per 100 g, the paste remains compatible with moderate use, but consult your healthcare professional, especially for ceremonial dosages.
- Medication treatments. If you are taking antidepressants, particularly monoamine oxidase inhibitors (MAOIs), talk to your doctor before using any high doses. The same precaution applies if you are undergoing heart treatment or have a rhythm disorder.
- Sensitivity to stimulants. Reflux, palpitations, sleep disturbances: reduce the dose or take it earlier in the day.
- Pets. Theobromine is toxic to dogs and cats. Keep the paste out of their reach. See the FAQ below.
Frequently Asked Questions
What is the difference between ceremonial cacao and raw cacao ?
"Raw cacao" describes a process: the bean has not exceeded the temperature threshold that degrades its compounds, around 70°C. "Ceremonial cacao" describes a use: a pure cacao consumed as a hot drink in a ritual setting. All quality ceremonial cacao is raw cacao in paste form, but not all raw cacao is intended for ceremonial use. There is no specification that protects the "ceremonial" designation.
How much raw cacao paste per day ?
Three reference levels: 5 to 10 g for daily use, 10 to 20 g for sustained use, 25 to 40 g for an occasional ceremonial cup. At 40 g, you consume about 520 mg of theobromine and 32 mg of caffeine. Start low, especially if you are sensitive to stimulants.
At what temperature should a ceremonial cacao be prepared ?
Between 65 and 70 °C, never boiling. Beyond 70°C, the degradation of epicatechin begins, as shown in a study published in 2010 in the Journal of Agricultural and Food Chemistry. Visual cue: the steam rises, but no bubbles form at the bottom of the pot.
Is ceremonial cacao dangerous ?
At usual doses, no, for a healthy adult. The reported side effects almost always result from overdose: palpitations, headaches, nausea, insomnia. They are related to theobromine and caffeine, not to a psychoactive substance. Caution is advised in cases of pregnancy, antidepressant or cardiac treatment, and in children.
Can raw cocoa be consumed with antidepressants ?
Consult your doctor. Cocoa contains amines (including phenylethylamine and tyramine) that are metabolized by monoamine oxidase. When undergoing MAOI treatment, this degradation pathway is inhibited, which warrants particular caution. For other classes of antidepressants, seeking medical advice remains the appropriate course of action before using it at a ceremonial dose.
Is cocoa dangerous for dogs ?
Yes, and it must be taken seriously. According to the Poison Control Center Belgian, the first symptoms appear as early as 20 mg of theobromine per kg of body weight, become severe at 40 mg/kg, cause seizures at 60 mg/kg, and can be lethal beyond 80 mg/kg. With 1,297 mg of theobromine per 100 g, 15 g of this paste are enough to trigger symptoms in a 10 kg dog.. The half-life in dogs is 17.5 hours, compared to 6 to 10 in humans. Store the packet out of reach, and contact a veterinarian in case of ingestion.
What can be used as a substitute for cocoa paste in a recipe ?
The closest substitute is a mixture of raw cacao powder and of raw cocoa butter, in a ratio of about two-thirds powder to one-third butter. A 100% dark chocolate from the store also works, but it is roasted: you lose the benefits of raw chocolate and the flavor profile changes completely.
How to store raw cacao paste ?
Resealed sachet, kept away from light, between 15 and 20 °C, away from any heat sources and odorous foods. No refrigerator. The best before date is 15 months after production, but the paste keeps well beyond that: without free water, it hardly degrades, it only loses aromatic intensity.
Packaging and logistics
The short supply chain and just-in-time manufacturing from bean to bar help avoid transportation between multiple intermediaries. Our packaging, 90% of which is custom-made, uses recycled and/or recyclable paper/cardboard from French or European manufacturers, resulting in packaging with no wasted space.
The packaging, logistics, and quality control of Rrraw products are managed by an ESAT that accommodates 65 adults with disabilities, primarily motor and mental, and offers them salaried work. This provides tailored support and preparation for autonomy, whether financial or social.
Update: August 2026. Form validated by Éric Viard, founder of Biovie and engineer ISTOM, co-author of "Seaweed in everyday life"(Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
Warning: The information presented on this sheet is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
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