Living Cacao Medicine: Fermentation and Sacred Elixir Recipe
This guide offers three ways to ferment cacao fruit naturally, creating a living, heart-opening cacao paste to be used as a medicine or ceremonial drink. It includes tips for blending, and preserving.
Option 1: Natural Wild Fermentation with Honey and Water
Step 1: Prepare the Cacao Fruit
Select a ripe cacao pod.
With a clean knife, open a large hole at the top.
Scoop out all the seeds and pulp into a clean bowl.
Remove the central core (placenta) of the fruit and discard.
Step 2: Mix and Return
Place the seeds and pulp back into the pod or a glass/ceramic jar.
Add:
3–4 tablespoons of raw honey (for one medium pod worth of seeds)
½ cup of clean, non-chlorinated water
Stir well so the honey coats all the pulp.
Step 3: Ferment
Cover the opening with a tight-knit cloth or mesh to allow air but keep insects out.
Leave in a warm, shaded place.
Stir once daily with a clean spoon or stick to oxygenate.
Let ferment for 3–5 days, depending on temperature and flavor preference.
You’ll notice bubbles and a sour-sweet smell as it ferments.
Option 2: Ferment with Noni Juice (Anaerobic Boost Method)
Ferment fresh noni in a jar (chopped fruit + a bit of water) for 3–5 days until the liquid becomes tangy and active.
Use this fermented noni juice instead of plain water in the above recipe.
This method introduces a potent natural starter culture and speeds up fermentation.
Option 3: Combined Noni and Honey Pre-Mix (Most Potent)
Mix:
3–4 tablespoons of honey
½ cup of fermented noni juice
Let this blend sit in a jar for 1–2 days to pre-ferment.
Then, follow Option 1 using this mix in place of honey and water.
This approach offers strong enzymatic activity, a balanced sweet-sour flavor, and supports deep heart activation in the final elixir.
After Fermentation: Creating the Sacred Cacao Paste
If You Have a Blender:
1. Remove fermented seeds from the pod or jar.
2. Add to a blender with:
A pinch of cinnamon
Optional: chili, cardamom, or vanilla
Just enough warm (not hot) water to blend into a thick paste
3. Blend until smooth and creamy.
4. Store in a glass jar in the refrigerator.
If You Don’t Have a Blender:
1. Place seeds through a hand-cranked corn grinder to crush and separate the pulp.
2. Add a bit of lukewarm water and mix well.
3. Strain through cloth or fine sieve to separate any coarse bits.
4. Recombine liquids and pulp into a jar and stir until smooth.
To Use the Paste as Medicine or Elixir:
Daily Dose:
Add 1–2 teaspoons of your cacao paste to 1 cup of lukewarm water
Stir or blend until creamy.
Drink on an empty stomach.
Optional Enhancements:
A pinch of sea salt (to open flavor)
A touch of chili or ginger (for circulation)
A spoon of coconut oil (for richness and absorption)
Storage & Shelf Life:
Keep in the fridge in a tightly sealed glass jar.
Lasts 1–2 weeks fresh, or longer if the honey content is high and mold is prevented