Cocoa originates in Central America. The Maya, Aztecs and other peoples consumed cocoa drinks similar to tejate or pozole, which are still produced in Mexico and Central America.
These ancient civilisations not only used cocoa as a beverage, but also considered it sacred, using it in rituals and ceremonies. Cocoa beans were so valued that they were used as currency and became central to cultural and spiritual practices. Today, the tradition of ceremonial cacao continues to evolve as people around the world rediscover its potential for emotional healing and spiritual connection.
Cocoa beans contain compounds such as phenylethylamine (PEA), often called the “love molecule” because it can stimulate the release of endorphins and dopamine in the brain, leading to feelings of happiness, pleasure and even mild euphoria. It can contribute to a better mood and well-being.
PEA has a mild stimulant effect that can increase alertness, which can help improve concentration, making it useful for tasks that require mental clarity.
Due to its role in promoting feelings of pleasure, PEA has been linked to aphrodisiac effects that enhance romantic and sensual experiences.
Cocoa is an excellent source of iron, magnesium, phosphorus, calcium, zinc, copper, manganese and selenium. High levels of potassium help maintain proper blood pressure and muscle tone.
Cocoa naturally contains caffeine and theobromine. Although the amounts are lower than in coffee, those who are sensitive to caffeine may experience anxiety, nervousness or insomnia.
Excessive cocoa consumption can cause digestive problems, including nausea or diarrhoea and headaches,
Cocoa can interact with certain medications, especially antidepressants, so be careful.
30 g of cocoa a day is more than enough. It is very important to start with a small amount and gradually increase to find the optimal dose, as individual reactions can vary considerably.
Cocoa is generally safe to consume during pregnancy, but large portions are not recommended. It is important to monitor the amount of cocoa you consume.
Dissolve the cocoa powder in a hot bowl and beat with a blender after pouring warm (not boiling) water over it.
It can be flavoured with coconut milk powder or a vegetable drink – oat, almond, coconut.
Sweeten with your favourite sweetener and experiment with spices – vanilla, cinnamon, cardamom, cayenne pepper.
Make your own chocolate at home!
Melt the cocoa powder (not with water or plant milk) in a hot pan with coconut milk powder or, say, nut butter and pour into the moulds. You can enjoy high-quality chocolate after chilling in the fridge.
Grate and sprinkle on breakfast porridge, smoothies or salads.
NOTE. The information provided here should not be interpreted as advice for treatment or other health problems. We encourage you to make decisions about your personal health by considering different sources of information.