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.
A pound of mornings. #TempleOfDesire
