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Traditional Mexican Cacao: For Drinking, Baking and Cooking

  • RG017
  • Grown, roasted and ground by the Mujeres de Xochis Collective in Guerrero, Mexico using local cacao and evaporated cane juice (piloncillo). The chocolate beans are roasted on clay pans before being stoneground with soft cinnamon (canela).
    • Ideal for hot cocoa, grated over oatmeal, in baked goods, or for making mole
    • For delicious hot cocoa, break discs into pieces and whisk into hot milk as it dissolves. (A blender works, too!)
    • Use 2 discs per liter of milk or water
    • 13 ounce box of 5 individually wrapped discs
  • $19.00

Customer Reviews

Based on 5 reviews
Donald Woods
Yummy cocoa!

I use half a tablet for one large cup of cocoa. Otherwise, it's too sweet for me. But I love the flavor and the burst of cinnamon.

Angelina Valencia Borbon

Excellent. Would order again and again. Please make it a stock item.

Juan Flores Jr

In short, amazing and delicious! The whole family loved it!

Michele Rodgers Russo
Best Cacao

Such a pure taste

Lianna Smith
Traditional Mexican Cacao

I am a chocolate connoisseur, live foods chef, and I’ve tried to make chocolate before. This cacao is THE BEST cacao I’ve ever come across. A close second is raw Sacred Chocolate (processed differently). This Traditional Mexican Cacao seems to retain a spiritual element from the cacao bean—hard to describe but its flavor, texture, and feel makes it superior to work with in any recipe. Makes amazing hot chocolate!