AMBASSADORS

We often recommend 10-15g for first time users in approximately 150-200mls of water; moderate use between 15-30g in 180-230mls of water; for ceremonial doses between 35-42g in 200-250mls of water.

In any case, we recommend each individual works their way up to larger doses, listening to how their body responds before increasing. If using plant milks (recommended for enhanced flavour & texture), cut down on the amount of water used. A blender of some sort is always recommended if looking to create the smoothest drink possible.

That's up to you to decide. Everyday is absolutely fine. If you feel called for a second serving, we recommend having it several hours apart using a lower dose. Like anything, we also recommend intermittent breaks. There are no set standards for this, and we leave this up to your preference.

Cacao powder is simply an extra processed form of cacao paste. It generally undergoes enormous pressure & heat (unless cold pressed) to separate the natural fatty acids from the other constituents of the cacao bean, leaving a powder behind.

If nothing else is done to the powder, you have a pure cacao powder product. Cacao powder contains none of the fatty acids from the whole bean, so is lower in nutritional content compared to cacao paste. 

There are additional processes cacao powder may go through, which turns it into a cacao-based product, commonly called 'cocoa'. One major process includes roasting at high temperatures, which research shows significantly or completely destroys antioxidant content & other heat sensitive nutrition, thereby reducing the health benefits significantly. Other steps include alkalising through a process called dutching, or having additional ingredients added like milk, sugar, and preservatives.

Cocoa powder (and any other cocoa products) is in fact cacao. All cocoa products derive from the cacao tree. The difference comes from the extra processing, heat treating, additives, chemicals and agents used to enhance flavour or texture within these products.