What makes the molinillo special?
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it is handmade from a single piece of wood (often pine or alder),
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when turned, it creates a fine, rich foam,
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it is not used with electricity, only between the palms, slowly and consciously – making it great for preparing ritual cacao
How to use the molinillo
The molinillo is placed in hot cacao and spun with the palms. The movement is simple but rhythmic, and thanks to it, the cacao beautifully combines, aerates, and gains a velvety texture and delicious foam.
More than just a tool
For indigenous cultures, it was not just about mixing a drink. The molinillo was part of a ritual, a slowing down, and a connection with cacao, oneself, and others. Even today, it adds a quiet, almost meditative dimension to cacao preparation.
After use, it is necessary to wash thoroughly under running water and let it air dry.
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