Frequently asked questions
What is cacao paste?
Cacao paste (also called cacao mass or cacao liquor) is roasted, shelled cacao beans ground until smooth. It is 100% cacao with the natural cacao butter intact, which is why it sets into a solid block as it cools.
Is cacao paste raw?
No. The cacao beans are fermented for 6–8 days, sun-dried for 7–9 days, then roasted in small batches over a controlled flame, hand-shelled and stone-ground. "Raw cacao" usually means beans that were never roasted. Roasting is the traditional Maya method; it develops the flavor and lets the beans be peeled by hand.
How do I use a ceremonial cacao block?
Chop or grate about 1 oz (28 g) for a daily cup, or 1.5 oz (42 g) for a full ceremonial serving. Whisk it into water or plant milk warmed to about 140–160°F (60–70°C) until melted and frothy.
How many cups does a block make?
A 1 lb block makes about 16 daily cups or 10 ceremonial servings. A ½ lb block makes about 8 daily cups or 5 ceremonial servings.
Are Maya Moon cacao blocks Certified Ceremonial Cacao®?
Yes. Maya Moon Cacao is a founding licensee of Certified Ceremonial Cacao®, a certification mark for cacao grown in Latin America and made into beans, nibs or paste in the same country under standards for sustainability, supply-chain ethics, artisanal methods and transparent labeling.
Block or powder: what's the difference?
Both are the same 100% cacao paste. Blocks are the traditional solid form that you chop or grate yourself; fresh-ground powder is already grated so it dissolves in seconds.
