05/06/2026
What temperature should ceremonial cacao be heated to?
As a chef of 20 years at a very high level I like to think I know my s**t so.....
One of the questions I get asked most often is whether heating cacao destroys its beneficial properties.
The sweet spot is around 60-65°C. This allows the cacao to melt beautifully while helping to preserve many of the antioxidants, minerals, and plant compounds that make ceremonial cacao so special.
While boiling water won't completely ruin your cacao, as it will still tast great gentler temperatures help maintain more of its natural goodness, flavour, and energetic qualities.
Please note!!!!!
"Do not simmer cacao for ages it will kill the compounds"
"Do not Cook the cacao in a pan before adding the liquid it will kill the compounds"
Less time under heat the better......Heat liquid, add cacao, mix untill combined.....take off.....fully intact....this is the facts.
Over cooking kills....it doesnt matter what happend hundered of years ago this is factual science.
Do you check the temperature of your cacao, or do you simply go by feel?