Yes, this immersion is open for all levels. Come and learn all about this wonderful world of sacred chocolate with us!

Yes, absolutely. You are welcome to join to deepen your connection, to be held, and to learn from a different perspective. Each immersion brings its own magic, and we also working with the energies of Bali and its people, culture, and traditions. There is always something to learn from a new experience.

The immersion will be taking place in the quaint artist village called Penestanan – it is close to the centre of Ubud (a short 5-10 minute scooter-taxi ride or 20-30 minutes walk). We have chosen this area because of it’s beauty, peace and tranquility, so you may want to consider booking your accommodation in Penestanan for this reason and walk wherever you need to go. However, anywhere in Ubud is also fine as scooter-taxis are a very reliable mode of transport. If you look at an online maps of features in the area, you can narrow down your accommodation search within or around the triangle of Yellow Flower Cafe, Alchemy and Cafe Vespa. Some suggestions are Santra Putra Guesthouse and Gerebig Bungalows.

We have selected the Penestenan Village for our immersion becuase it is a beautiful area to walk from place to place. There are many accommodation options and eateries to choose from, so you really won’t need any other mode of transport that your own two feet if you arrange accommodation in the area (see our answer to the above FAQ). For getting somewhere quicker, or for a slightly further distance (i.e. going to Ubud aka into town) we recommend scooter taxis, which is the Balinese version of Uber. Car taxis are also available. You can download the app when you arrive (GoJek or Grab are two available ones). You can pay for each ride with cash when you are dropped at your destination.

Yes, it is safe to walk around by yourself, enjoying the day and night scenery. Bali is a very safe and friendly island. 

We suggest booking a taxi pickup through your accommodation. However, it is safe to also get a taxi directly from the airport on arrival.

You don’t have to book the additional extras now. However, please note there are limited spots and we can only confirm a spot for you with a deposit on additional extras. 

If you are not coming for the cacao, then come for the food! You will be blown away by the variety and quality of gastronomical offerings. The food in Bali is definitely a culinary highlight, and the area we will be based has a large variety of cafes and restaurants for all budgets.

All levels of health and fitness are welcome. We suggest bringing a good pair of walking shoes as there is a small amount of walking during our farm visit excursion, as well as around Penestanan Village for those who wish to enjoy the scenery on foot.

There is no age limit for this retreat… if your heart says yes, then you are welcome to join us.

Although Bali is a relatively small island, it has a lot to offer. From culture to adventure, parties to relaxing… so it really does depend on what you want to get out of it. We suggest doing a bit of google searching in your fields of interest, and narrowing it down from there. Even if you decide to stay in the area of Ubud, you will not run out of things to do. 

The difference between regular cacao and ceremonial-grade cacao is the way it has been processed and prepared. On a purely practical level, for ceremonial cacao, the processing is kept as minimal and pure as possible. Freshly harvested beans are fermented and then dried, but never heavily roasted. The husks are removed from the dried beans to leave broken cacao nibs. These nibs are then ground into a thick paste. The paste is molded and cooled into solid blocks, then it’s ready to be used as ceremonial cacao. A block like this is similar to 100% chocolate with no sugar added, but it is created simply, without conching or tempering. The main intention is to leave the cacao in its most natural state, retaining all the precious nutrients and energies that cacao may offer, nothing added nor removed. Ceremonial-grade cacao is also of the highest energetic vibration due to intention, blessing rituals, and sacred practices along its tree-to-cup lifespan.

We will be working with some of the best cacao in the world, which is grown in Bali. Once the beans are delivered from the farm, they are dried, the shells removed and then ground at minimal temperatures to preserve the nutritional and biochemical integrity of the beans. Each stage of the process is performed with love and intention to create the most delicious and medicinally potent raw ceremonial-grade cacao that can be experienced. We believe this ceremonial-cacao is one of the world’s finest quality ceremonial-grade cacaos that exist. It is created to support personal growth, spiritual exploration, deep inspiration and connection with the Divine, according to each person’s own beliefs and practices.

Conventionally for the global mass chocolate industry, cacao beans are roasted at high temperatures to manipulate the taste of the beans. But we source freshly harvested cacao beans which are fermented, and then dried at low temperatures, but they are never roasted. This is because keeping cacao in its raw state preserves vital nutrients and live enzymes, maintaining an abundance of fiber and minerals such as zinc, magnesium & calcium, as well as vitamins B1, B2, B3, B5, B9 and E, and essential heart-healthy fats, including a monounsaturated fat known as oleic acid. Raw cacao also has the highest antioxidant value of any natural food in the world, and up to four times higher than in roasted cacao. The nutrients found in ceremonial-grade cacao drinks and raw chocolate have been linked to a number of health benefits, including reduced blood pressure and improved circulation, promoting cardiovascular function, neutralizing free radicals, aiding digestion, reducing inflammation and enhancing physical and mental well-being. Safe to say, raw cacao is one of the most powerful superfoods nature has to offer.

The cacao beans are lightly broken (crushed) into nibs, and these are put through a grinding machine to produce a thick liquid called cacao liquor, which hardens into blocks at room temperature. The grinding process can take hours, or even days, until the desired fine texture and flavor profile has been reached. Traditionally, before machines, this process was done by hand on special stones for hand-grinding.