Cacao comes from the cacao tree (Theobroma cacao), a tropical tree belonging to the Malvaceae family. Its fruits, known as cacao pods, grow directly on the trunk and branches. They contain seeds surrounded by a white pulp. These seeds are commonly known as cacao beans. The word "cacao" refers both to these beans and to the products obtained from processing them, such as cacao paste, cacao butter and cacao powder. Cacao beans are also the raw material used to make chocolate. Cacao and chocolate are therefore not exactly the same thing. Chocolate is a preparation made from cacao, generally with added sugar and, depending on the recipe, milk or other ingredients. The percentage of cacao varies from one chocolate to another. However, 100% cacao chocolate also exists, without any added sugar. The distinction therefore lies not only in the ingredients, but also in how the beans are processed and the final product is made.Beyond these different forms, Cacao is a living plant, cultivated and used for thousands of years, particularly in Mesoamerica, for its nourishing qualities and its place in cultural, symbolic and ritual life.At ONE Love Cacao, we work with a paste made from 100% cacao beans, naturally retaining its cacao butter, with no added sugar or other ingredients. The selection of cacao trees and the care devoted to their cultivation and the artisanal processing of the beans are at the heart of our approach, with the intention of preserving as much as possible of the richness this plant has to offer.

The difference goes beyond the percentage of cacao. It concerns the entire supply chain, from cultivating the cacao tree to the final product, encompassing human, economic, ethical and ecological dimensions.Our Raíces Maya cacao comes from a single, traceable origin in Guatemala, where every stage, from cultivation to transforming the beans into blocks, takes place locally. This approach helps preserve local knowledge and craftsmanship while keeping a significant share of the economic value with the people who grow and process the cacao. Our direct collaboration with producers and agroforestry cultivation are central to this philosophy.In the industrial chocolate supply chain, these stages are often spread across several operators and countries. A 100% dark chocolate label indicates its cacao content, but does not, in itself, provide information about the origin of the beans, production conditions or how economic value is distributed.Artisanal processing is at the heart of what we call "living cacao". Our paste is made from 100% cacao beans and naturally retains its cacao butter, without separation or added ingredients.The botanical selection of cacao trees and the care devoted to every stage of processing aim to preserve as much as possible of the plant's nutritional and aromatic richness. In our approach, this attention also extends to its subtle dimension and the spirit of Cacao. It is in this sense that we speak of ceremonial-grade cacao.In industrial chocolate production, cacao butter may be separated from the cocoa solids and subsequently added back to the cacao mass in proportions suited to different recipes.The resulting product can still be labelled as 100% dark chocolate, provided it contains exclusively cacao-derived ingredients. This percentage therefore does not necessarily mean that the cacao butter and cocoa solids are present in the natural proportions found in the bean.Chocolate production also involves refining and conching, processes during which the cacao mass is mechanically worked, sometimes for many hours and with the application of heat, to develop its texture and flavour.Our approach favours careful artisanal processing, seeking to preserve as much as possible of the cacao's integrity and natural richness. It is this way of working with and relating to the plant that gives our product its deeper meaning. 🌿 For those wishing to explore these topics further, our blog articles offer additional insights.

Ceremonial-grade cacao — also known as ceremonial-quality cacao — is, above all, 100% pure cacao, rich in nutritional and energetic qualities, produced through a particularly mindful process of cultivation, harvesting and transformation.In our approach, its essential characteristic is being "living cacao" — cacao whose natural qualities and benefits are preserved as much as possible, not only on a nutritional level, but also in its subtle and spiritual dimensions.To achieve this, the cacao tree itself must be respected in its integrity. The botanical selection of the plant and the care devoted to artisanal processing are at the heart of this approach.Today, many cacao varieties are selected for their yield and resistance. However, these are not the only criteria that guide us. We also place great importance on the diversity of cacao lineages, their distinctive qualities and their connection to the land in which they grow.Ancient varieties, particularly Criollo, hold a special place in this approach. There is no single, uniform Criollo cacao. The name refers to a group of lineages with different characteristics.Cacao was considered a precious and sacred food by the Maya and Aztecs, who used it in various ritual contexts. Its botanical name, Theobroma cacao, means "food of the gods".The beans used to make our Raíces Maya pure cacao blocks from Guatemala belong to the Criollo group, which represents only a small proportion of global cacao production. The selection of these lineages, together with the attention devoted to their cultivation and processing, contributes to the unique character of our cacao.Finally, Cacao is not merely something to consume, but a plant with which we can cultivate a conscious relationship. From a sensitive and spiritual perspective, it can accompany moments of reconnection, presence and heart-opening, in connection with the spirit of the plant itself.🌿 For those wishing to explore further, our blog articles offer additional insights.

Our Raíces Maya cacao is ceremonial-grade cacao, produced through an artisanal tree-to-block process carried out entirely in Guatemala, from cultivating the cacao trees to transforming the beans into blocks. This approach values local knowledge and craftsmanship while allowing a significant share of the economic value to remain with the producers.It was personally selected in Guatemala by Sakara, founder of ONE Love Cacao, through direct encounters with the plantations and the people who care for them. The vitality of the cacao trees, their botanical origins, agroforestry cultivation and the care devoted to processing guided this choice.We work directly with the women and men who produce our cacao, building relationships based on trust, respect and fair compensation for their work.In our approach, the ceremonial quality of cacao lies in this attention to the entire process, with the intention of preserving as much as possible its integrity, nutritional richness and subtle dimension.🌿 For those wishing to explore these topics further, our blog articles offer additional insights.