STEP ONE

Gather what you’ll need:

A double boiler to melt slowly and gently. If you can find one with a spout, you can pour directly into molds.

A candy thermometer to keep temp below 100F/37C.

Something to stir with. You can use a chocolate stirrer but any wooden spoon or spatula is fine.

Glass measuring cups to pour chocolate into from double boiler so you can pour into molds more easily.

Silicone molds. These are very small but great for making samples. These molds are a good truffle size. Chocolate pops out of both easily. There are many shapes from which to choose!

Order cacao and cacao butter directly from trusted sources such as Wilderness Poets (my current source) Ohm Gnomes, Cacao Lab, VivaPura, the Cacao Club in the UK or Firefly.

The quality of Terrasoul is a second tier choice - I’ve been unable to verify their origins.

Lucuma, ashwaghand, goji berry and other elements are available from reliable importers. Please contact us for more information.

STEP TWO

Making Cacao.Live

Making all Four Elements at once is complex. Practice with the basic recipe first and then branch out. :)

If you’re not in a calm state before you begin the process, ask Mother Cacao to help guide you.

Put your molds in the refrigerator before you begin and take them out just before you pour.

1. Cut the cacao paste and cacao butter into small pieces & put into small bowl..

2. Add dry ingredients and then add wet ingredients and mix well.

3. Smile.

4. Melt coconut oil in top of double boiler.

5. Add all ingredients to top of double boiler. Hot water is enough - don’t let water boil - hot water is often enough to melt chocolate. The cooler the temp the better - 85F (30C) is perfect.

6. Stir continuously and keep a check on temperature. Make a gratitude list.

7. When all pieces are melted, unless your double boiler has a spout, pour the cacao mixture from the double boiler into a stainless funnel (optional) or a regular 2 qt glass measuring cup. Use a spatula to make sure you transfer all cacao mixture.

8. Thank the cacao for serving you and bringing you energy. Pour into each mold until very near the top or the top. You can clean up drips later.

STEP THREE

These are living creations - don’t shock them. Let the chocolates set at room temperature for a few minutes and then refrigerate for 1-2 hours until set.

Each chocolate will pop out easily. If they don’t, the molds weren’t perfectly clean, the temperature needs adjusting, or needs to stay in fridge longer. Don’t despair - use your creations for a great chocolate drink and start over.

You can add decorations at any point in the process. Experiment with edible flowers and fruits. White chocolate is easily coloured and can be used top or bottom,

Your creations are raw living products without preservatives so keep them out of the heat. Best to keep them refrigerated where they will last well for at least a couple of weeks.

Look in the mirror, you look healthier, right? Now go out for a bike ride.

The caffeine in raw chocolate is negligible, about .05% of coffee. Theobromine in raw chocolate is a stimulant but much more gentle and calming than caffeine.