{"id":9132,"date":"2016-12-02T12:17:49","date_gmt":"2016-12-02T20:17:49","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=9132"},"modified":"2023-02-15T16:27:42","modified_gmt":"2023-02-16T00:27:42","slug":"firefly-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/firefly-chocolate\/","title":{"rendered":"Ora Cacao, formerly Firefly Chocolate"},"content":{"rendered":"<h4>Graton, CA<\/h4>\n<h2>Chocolate for your body &amp; spirit<\/h2>\n<p>UPDATE November 2021: Firefly has changed its name to Ora Cacao and changed its mission from bean-to-bar to ceremonial cacao only.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-13926 size-full alignleft\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/09\/72beantobar-5.png\" alt=\"bean to bar\" width=\"72\" height=\"68\" \/><\/p>\n<figure id=\"attachment_7918\" aria-describedby=\"caption-attachment-7918\" style=\"width: 320px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7918\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/12\/FireflyJonas.jpg\" alt=\"Jonas Ketterle, Firefly Chocolate\" width=\"320\" height=\"514\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/12\/FireflyJonas.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/12\/FireflyJonas-249x400.jpg 249w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/12\/FireflyJonas-200x321.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-7918\" class=\"wp-caption-text\">Jonas Ketterle makes ceremonial cacao in a traditional Mexican-inspired way.<\/figcaption><\/figure>\n<p><strong><a href=\"https:\/\/ceremonial-cacao.com\" target=\"_blank\" rel=\"noopener noreferrer\">Ora Cacao<\/a>,<\/strong> formerly Firefly Chocolate, is a Sonoma County maker of ceremonial cacao.<\/p>\n<p>Jonas Ketterle, Ora Cacao\u2019s Founder &amp; Chief Chocolatier, started selling 85% cacao bars in 2015, but before that he spent 3-1\/2 years learning how to make chocolate in Oaxaca, Mexico, the traditional way, roasting at a low temperature.<\/p>\n<p>Ora Cacao no longer makes bars (we miss their <a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/chocolate-sprinkles\/#baynut\">Bay Nut bars<\/a> that used local bay laurel nuts Jonas would gather by hand), but remains committed to making cacao products that\u00a0focus on the health aspects of chocolate. They use organic cacao from small family farms in Central America and Africa, and their ceremonial cacao is certified organic, sugar free, GMO free, soy free, keto, and vegan.<\/p>\n<p>In addition to ceremonial cacao, Ora Cacao also offers Zoom cacao ceremonies, as well as bulk cacao, medicinal mushrooms, and cacao subscriptions.<\/p>\n<p>Ora Cacao products are only available <a href=\"https:\/\/ceremonial-cacao.com\" target=\"_blank\" rel=\"noopener noreferrer\">online<\/a>.<\/p>\n<h3>CBTB mentions<\/h3>\n<ul>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/good-for-you\/\">Good for you<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/chocolate-sprinkles\/\">Chocolate sprinkles<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/chocolate-deluge\/\">Chocolate deluge<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/the-raw-and-the-cooked\/\">The raw and the cooked<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Firefly Chocolate was the first bean-to-bar chocolate maker in Sonoma County and the first maker to use nuts from California Bay Laurel trees in chocolate<\/p>\n","protected":false},"author":1,"featured_media":33369,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,146,15,884,488],"tags":[282,887,1073,1468,886,885,45,111,888,121],"class_list":["post-9132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolatier-2","category-listingssfba","category-local-chocolate","category-north-bay","category-update","tag-bean-to-bar","tag-belize","tag-chocolate-maker","tag-listing","tag-mexico","tag-oaxaca","tag-organic","tag-raw-chocolate","tag-soy","tag-vegan"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/9132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=9132"}],"version-history":[{"count":7,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/9132\/revisions"}],"predecessor-version":[{"id":35308,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/9132\/revisions\/35308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/33369"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=9132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=9132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=9132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}