Cocoa ceremony on the Goldener Berg: feel the spirituality of the Alps

While chocolate receives a lot of attention in the western world, one of its basic ingredients often goes unnoticed: cocoa. It is grown in regions such as West Africa, Ecuador, Cameroon, Indonesia and South America and has always played an important role among indigenous peoples. The cocoa plant was already regarded as sacred by the Mayas and Aztecs and revered as the ‘food of the gods’. It was used both as a stimulant and as a remedy and was the centre of many traditional ceremonies. In cultures that are deeply connected to nature, it is a matter of course that sacred plants are used to open doors to other worlds. In the West, too, cocoa is increasingly recognised as a sacred plant - including here on the Goldener Berg. Fascinated by the healing practices and culture of indigenous peoples around the world, this special plant has now also found its place at over 1,700 metres and is part of unique cocoa ceremonies.

Cocoa is not only the centrepiece of ceremonies, but also a valued remedy. Numerous active ingredients that have a positive effect on health make it a popular food. The flavonoids it contains improve blood circulation and can reduce the risk of cardiovascular disease. Cocoa also increases the production of serotonin and dopamine - hormones that are known to lift the mood and promote alertness.

Not all cocoa is the same. The baking or drinking cocoa available on the market often has little in common with the original plant. Only high-quality varieties whose beans have not been roasted should be used for cocoa ceremonies. The intense, slightly bitter flavour stimulates the senses and can be prepared in a variety of ways. It is best to buy the cocoa in world shops or fair trade shops. Of course, it is best to have direct contact with the world's growing regions.

The reasons for taking part in a cocoa ceremony are varied, as are the design options. The cocoa rituals are usually dedicated to a specific theme, and spaces are created for new experiences and inspiration. The openness of the spirit and the ancient power of cocoa enable completely new experiences.

• Obtain high-quality raw cocoa from the best sources (you need approx. 30 grams for one cup).
• Create a quiet setting where you can be undisturbed.
• Grind the cocoa with a grater and slowly melt it in a little coconut oil. Make sure that the mixture does not get too hot so that the ingredients are preserved.
• Add almond milk or water to taste until the cocoa reaches the desired consistency.
• If you like, flavour the cocoa with spices such as vanilla, cinnamon or cardamom.
• Sit down in a quiet place and find your inner self. Connect with this ancient plant and let it work its magic on you. Drink slowly, sip by sip, and immerse yourself in what is revealed.
• If you like, have a pen and paper ready to write down your impressions. It can be exciting to wallow in them shortly or long after the ceremony.
• End the ceremony gratefully and consciously.

Yes, create a suitable setting and make sure you are undisturbed. Dedicate yourself to your personal topic, take your time and drink the cocoa slowly. Make a note of your impressions so that you can reflect on them later.