At a glance
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1 lb block of 100% pure, ceremonial-grade cacao
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Variety: Criollo
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Fat content: 52%
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Flavor profile: rice-like and nutty, hints of wild mushroom and robust coffee, grounded texture
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Context: the word cacao has been traced to the Olmec; the Maya continued its use and introduced it to the Aztecs, who called it xocolatl, 'bitter water'
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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 until it emulsifies.
- Water and herbs is the traditional preparation.
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Add nut milk or sweetener if you prefer a rounder cup.
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Try this one late in the day — the coffee and mushroom notes suit an afternoon better than a bright morning.
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 — the savory one
If you have tried ceremonial cacao before and found it too sweet or too fruity, this is the origin to reach for. Wild mushroom and coffee are unusual notes in cacao, and they make a cup that reads as savory rather than as a dessert.
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?
Criollo, with a fat content of 52%.
What does it taste like?
Rice-like and nutty, with hints of wild mushroom and robust coffee, and a grounded texture.
Is the cacao grown in Oaxaca?
Oaxaca does not grow much cacao — most beans come from Chiapas and Tabasco — but it is one of the premier places in the world where the best Criollo is found.
Can I add milk or sweetener?
Yes, though the traditional preparation is hot water and herbs alone.
How big is the block?
One pound.
Xocolatl, the way it was named. #TempleOfDesire
