Price range: 7,00€ through 390,00€
Radiant Salvador is a forest cocoa with balanced woody and nuts notes, from an innovative private plantation in the region of Sonsonate. His character helps us to stand on our feet and his energy connect the heart and the throat for self expression.
Radiant Salvador est un cacao de forêt aux notes boisées et de noisette, issu d’une plantation privée innovante de la région de Sonsonate. Son caractère nous aide à nous redresser et son énergie relie le cœur et la gorge pour nous permettre de nous exprimer librement.
- 100% cocoa beans from Finca Chiquihuat, El Salvador / 100 % fèves de cacao provenant de la Finca Chiquihuat, au Salvador
- 100% natural, plant-based, vegan, gluten free / 100 % naturel, végétal, végétalien, sans gluten
- Fractionable | 50gr = approx 2 cups | 250gr = approx 10 cups / Fractionnable | 50 g = environ 2 tasses | 250 g = environ 10 tasses
- Available in shavings – Disponible en copeaux
- Easy to melt, easy to store / Facile à faire fondre, facile à conserver
- Organic certified cacao / cacao certifié bio
- Smooth Bean-to-Bar processing with intentions / Transformation douce « Bean-to-Bar » (de la fève à la tablette) avec intention
- Food medicine for the heart / Médecine du coeur
- Taxes included / Taxes incluses
- Shipping costs calculated at the next step / Frais de port calculés à l’étape suivante
Description
Radiant Salvador is sourced from Finca Chiquihuat owned by Herbert Abraham Betancourt, a doctor and cacao maestro. He talks about cacao as a medicinal fruit. Far from the industry but at the same time with a strong awareness of the highest quality standards, his focus is always on the cacao which he calls « ancestral ». His farm is very diverse and has a large amount of cacao criollo.
Origin
Area: Nahulingo Sonsonate
Superficies: 7 hectares
Altitude: 158 m
Cacao varieties: criollo and fine flavor trinitario
Fermentation: 6 days in conacaste wooden boxes
Drying: 18 days on raised beds in the sun
Harvest period: September to December
Annual production: 3,5 tons
Agricultural practices: Forest Cacao with + 10 tree species, + 70% endemic tree types and minimum 3 stratas of shade
At Finca Chiquihuat we find:
– Timber trees: Cenícero, guachipilín, conacaste, chestnut, volador, cedar, funera, guayacán, ebony, ciricote, madrecacao, acacia mangium, poró, tihuilote, hormigo, carreto gavilán, birch, oak.
– A great variety of fruit trees: Jackfruit, loquat, zapote, guaycume, paterna, mango (7 varieties), lemon, coconut, guava, cashew (cashew), morro, caimito, avocado, manzanita de agua, ojushte. We can also mention the cushtan and the patashtes (theobroma bicolor), which belong to the same family of cacao.
All these trees form a protective shade forest that allows the cacao trees to be productive and healthy
Taste & Vibration
Thanks to the cacao genetics present on the farm and a rigorous post-harvest technique, this fine flavour balanced cacao offers us delicious woody notes and plenty of nuts (for 2023 harvest)
First cacao launched in March 2023, Marie-Amélie connected with her throat chakra (5th chakra). If you are receptive to energies you may feel that the vibration of this cacao is opening the top of the body to celestial energies.
All Constellation Cacao products work on the heart chakra.
Every person is different and we suggest that you taste, connect and see where this cacao works on your own body.
Use
When?
Morning, afternoon, there is always a reason to have a piece of pure cacao to sweeten and strengthen our hearts. As these products are very energetic, we suggest not to consume them in the evening.
How?
Pure grade cacao is a versatile product that can be used in different preparations. Depending on the intention, select what you feel called.
Hot chocolate: delight yourself with your love elixir with hot water or (vegetal) milk and your preferred spices, plants and sweetener. Perfect for your ritual or collective cacao ceremonies.
Small piece: recharge with a piece of cacao during the day. Let it melt in your mouth.
Smoothies: enhance your fruit smoothies with some cacao energy.
Raw confections: pair your preferred ingredients with the intensity of cacao.
Dosage
For your daily consumption, up to 25 grams.
For your rituals, up to 40 grams per cup.
Each block is fractionable to measure easily.
If you have never tried pure ceremonial grade cacao we recommend you to start with 20 grams by cup and check how it feels in your body.
As for the energies and vibrations, it’s important to connect directly and follow what is good for you and it can be different day by day. Follow your heart and your intuition.
Conservation
Pure cacao is sensitive to change of temperature. Please keep it in a cool place. If your cocoa has melted, whitish spots may appear. It is the cocoa butter, naturally present inside the cocoa beans, that has melted. Your cocoa is still safe to eat.
Contraindications
Theobroma Cacao is a plant medicine and a superfood. Some contraindications for the use of pure cacao
- If you are pregnant or breastfeed, it is safe to drink cacao but adapt the dosage with a low dose ( < 20 grams per cup) because the theobromine will stimulate your baby.
- If you have heart problems, drinking cacao will stimulate the blood flow and increase your heart rate. Take only a few sips.
- If you are on high doses of antidepressants or using MAOI based and SSRI antidepressants be cautious. The tyramine and tryptophan present in cacao can counteract the medicine. Ask your doctor.
- Cacao is fatal to pets. Keep it away from them
Description
Growing ancestral, organic cocoa, more than a job, is a privilege for me, because I am rescuing a national heritage that contains a good part of our history and now, once again, El Salvador’s cocoa is gaining relevance as this cocoa, with its special aromatic notes and unique flavours, is known outside the country.
Don Herbert Betancourt – Finca Chiquihuat
Cultiver du cacao biologique ancestral est plus qu’un métier, c’est un privilège pour moi, car je contribue à préserver un patrimoine national qui renferme une grande partie de notre histoire. Aujourd’hui, le cacao salvadorien retrouve toute sa place, car ses notes aromatiques particulières et ses saveurs uniques sont désormais reconnues à l’étranger.
Don Herbert Betancourt – Finca Chiquihuat
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