At a glance
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1 lb block of 100% pure, ceremonial-grade cacao
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Variety: Trinitario
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Fat content: 48–52%
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Flavor profile: honey, strawberry, nutmeg and coconut oil
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Grown intercropped with plantain, avocado, zapote, corn, beans, yucca and cassava
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Ideal for ceremony, bulk use, a morning brew in place of coffee, blending into drinks, or fine desserts
How to use it
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Shave or grind 2–3 tablespoons from the block.
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Add to 6–8 oz of hot water and whisk or froth until smooth.
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Traditionally it is water and herbs only — that is the classic preparation.
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Nut milk or a sweetener are entirely allowed if you prefer them.
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Store the block cool, dry and wrapped, away from strong smells.
The three pastes side by side
| Origin |
Variety |
Flavor profile |
| Dominican Republic |
Trinitario |
Honey, strawberry, nutmeg, coconut oil |
| Oaxaca, Mexico |
Criollo |
Rice-like and nutty, wild mushroom, robust coffee |
| Ecuador |
Ceremonial grade |
Sold as a brewing and baking paste |
✨ Temple Tip — grate it cold, brew it hot
A one-pound block is hard work at room temperature and easy work straight from a cool cupboard with a coarse grater. Grate a week's worth at once into a sealed jar and your morning cup takes a minute instead of five.
Questions we get asked
How much do I use per cup?
Two to three tablespoons of shaved or ground paste into 6–8 oz of hot water.
What variety is it?
Trinitario, with a fat content of 48–52%.
What does it taste like?
Honey and strawberry, with nutmeg and coconut oil.
Can I add milk or sweetener?
Yes. Traditionally cacao paste is prepared with hot water and herbs alone, but nut milk or sweetener are a matter of preference.
Can I bake with it?
It is intended for ceremonial brews, everyday drinks and fine desserts alike.
How is it grown?
Intercropped with plantain, avocado, zapote, corn, beans, yucca and cassava.
To go further
A pound of mornings. #TempleOfDesire
