As we move into spring, we arrive at the Spring Equinox (around 20th March), a natural point of balance - as the sun crosses the earth's equator where day and night are equal in length. It marks a shift in the seasons, with longer, warmer days beginning to unfold.
This time of year is often associated with renewal and the soft emerging of new life. It’s a chance to pause, reflect, and consider what you might want to grow - whether that’s planting seeds in the garden or setting simple intentions in your daily life. There’s something supportive about working with the rhythm of the seasons and allowing yourself to start fresh.
Cacao can be a gentle companion during these moments of change. It offers a space to slow down, connect inwardly, and reflect on what’s shifting both internally and externally. It doesn’t need to be complicated - even a quiet cup can be enough to bring a sense of grounding and awareness.
Emerging softly into Spring
With Easter just around the corner - which holds different meanings to different folk. For some, it’s rooted in Christian tradition; for others, it’s a long weekend, a time to rest, or to gather with friends and family. It’s also a time that can easily become centred around overconsumption, especially when it comes to Easter eggs and chocolates.
A small invitation for this season is to approach things a little more consciously. Making your own cacao treats can be a simple way to reconnect with what you’re consuming. Taking the time to work with each ingredient, noticing where it comes from and how it comes together, can shift the experience into something more intentional.
Making your own Ceremonial Cacao Chocolates:
Ingredients
- 100g Ceremonial Cacao Co. Raw Cacao
- 100g Cacao Butter (I like to use the cacao butter buttons as they melt nicely)
- Pinch of salt
- 2 - 4 Tbsp Maple Syrup, Honey or Agave
Tools
- Cooking pot
- Glass bowl
- Wooden spoon
- Rubber Ice Cube tray (trust me on this) or Chocolate molds
Technique
- Place hot water in the cooking pot - around 2 inches
- Place the glass bowl in the hot water
- Add the cacao, cacao butter and salt
- Stir with wooden spoon until melted
- Add your sweetener - stir until incorporated
- Lift the glass bowl out of the cooking pot
- Pour the cacao mix into the rubber ice cube tray or the chocolate molds
- Place in the freezer for 1hour
- Pop the chocolates out - a lot easier when using the rubber trays I have broken many a hard plastic tray slamming it on the side to get the choccies out - and enjoy!
We recommend keeping these chocolates in the fridge and eating them within 2 weeks (if they last that long)!
Shake It Up
This is a really simple recipe, so feel free to make it your own. You can add more cacao for a richer, more potent chocolate, or use less and include a little coconut cream for a softer, creamier texture. You might also like to experiment with flavours - cinnamon, chilli or vanilla can gently lift and expand the flavour.
This can be an activity to share - bringing others into the process, slowing down together, and creating something with intention.
At its core, this season is about balance, renewal, and gentle beginnings. There’s no need to do it perfectly - just an opportunity to approach things with a little more awareness.
