






















Ceremonial-Grade Cacao Block
Next shipping date for this product is 4/11/25.
Experience the pure essence of Guatemalan cacao: fire-roasted, single-ground, and 100% natural. This one-pound block showcases our Kampura cacao in its most authentic form.
Couldn't load pickup availability
This versatile block is perfect for:
- Creating your own chocolate recipes
- Adding rich cacao flavor to baked goods
- Making traditional drinking chocolate for ceremonial, studying, or relaxation purposes
- Grating over desserts
- Experimenting with savory dishes
Organic, fire-roasted cacao
NUTRITIONAL FACTS: Serving size: 1 oz. (28g)
Servings: 16. Amount Per Serving: Calories 170, Total Fat 15g (19% DV), Sodium 5mg (<1% DV), Total carb. 6g (2% DV), Sugars 0g, Protein 4g. Percent Daily Value (DV) are based on a 2,000 Calorie diet. **Made in a facility that also processes dairy and tree nuts.

Ceremonial-Grade Cacao Block
Stock up on two pounds and save with free shipping.
Our one-pound pure cacao block represents chocolate in its most fundamental form.
Using organic cacao from our partners at Kampura farm, each block is carefully fire-roasted to develop complex flavors, then ground once to preserve its natural character. No sugar, no additives - just pure, authentic cacao.
Diego’s unique fire-roasting process brings out subtle flavor notes while maintaining the cacao's natural properties. Single-grinding ensures you get a true bean-to-block experience, with all the complexity and character of our premium Kampura cacao intact.
Whether you're a passionate baker, chocolate maker, or culinary experimenter, this pure cacao block offers endless possibilities while supporting sustainable agroforestry and our Guatemalan farming partners.
Made at origin in Guatemala's highlands by our 100% Tzu’tujil (Maya) team, these rolls represent innovation rooted in tradition.
Each purchase supports our indigenous artisans and farmers, preserving chocolate-making at origin while protecting the forests where our cacao grows.

Gluten & Soy Free
Just fine-flavor cacao, panela & freshly-squeezed orange juice. No compromises.

Indigenous-owned
Creating Tz’utujil (Mayan) jobs since 1990.

Locally Sourced
100% of ingredients grown in Guatemala.

Compostable Packaging
Simple, biodegradable, hand-colored wrapper.

All Natural
Only natural ingredients. No artificial flavors or preservatives.

USDA Organic
Certified-organic cacao in all chocolates sold in the USA.

Gluten & Soy Free
Just fine-flavor cacao, panela & freshly-squeezed orange juice. No compromises.

Indigenous-owned
Creating Tz’utujil (Mayan) jobs since 1990.

Locally Sourced
100% of ingredients grown in Guatemala.

Compostable Packaging
Simple, biodegradable, hand-colored wrapper.

All Natural
Only natural ingredients. No artificial flavors or preservatives.

USDA Organic
Certified-organic cacao in all chocolates sold in the USA.

Gluten & Soy Free
Just fine-flavor cacao, panela & freshly-squeezed orange juice. No compromises.

Indigenous-owned
Creating Tz’utujil (Mayan) jobs since 1990.
Think Outside the Bar
We do things a bit - differently. Find out what makes us so decidedly delectable.
FAQ
How should I store my chocolate rolls and how long will they last?
Our chocolate rolls maintain peak flavor and texture for 6 weeks at room temperature, but can easily last two years when frozen! Use a freezer bag to maintain its flavor.
When you're ready to enjoy, simply take it out of the freezer and wait 15-20 minutes for it to thaw, depending on your ambient temperature. Or, enjoy Diego’s frozen! Yes, you can refreeze if needed.
Please note: if you are in a very humid environment and want to maintain the packaging carefully, place the frozen chocolate in the refrigerator for a few hours before removing it to room temperature. This gradual thawing process will reduce the chance of condensation.
What about dietary restrictions and sampling options?
Our chocolate-making facility handles both milk and non-milk products. Each product page clearly indicates whether a roll contains milk. Please note, we do not use gluten, soy, lecithin or artificial additives in our facility. Please note: our chocolate is made in a facility that also processes tree nuts.
We use only certified organic cacao for chocolates sold in the USA. Currently, our chocolates are not certified kosher or halal, though our ingredients and processes align with many dietary requirements.
We do not have samplers or mini versions of our chocolates at this time. Sign up for our email newsletter to find out when they are available.
For specific dietary concerns or questions about sampling, please don't hesitate to contact us directly through our Contact page.
How do you achieve that fudge-like texture?
Diego's Chocolate achieves its distinctive fudge-like texture through a unique approach that bridges traditional Mayan and European chocolate-making. While many craft makers focus on achieving perfect crystallization through careful tempering, Diego's approach embraces a fundamentally different philosophy of chocolate.
Instead of tempering chocolate for snap and shine, Diego combines cacao mass with panela (unrefined cane sugar) and fresh-squeezed orange juice that have been gently cooked together. This special method creates a chocolate that melts more readily on the tongue. Because our chocolate is untempered, we recommend enjoying it within 6 weeks of purchase or storing it in your freezer in a sturdy freezer bag to preserve its exceptional flavor.
In Further Detail
While many craft makers focus on achieving perfect crystallization through careful tempering, Diego's approach embraces a fundamentally different philosophy of chocolate.
The distinctiveness begins with small-batch wood-fire roasting, which creates subtle variances in the beans' moisture content and aromatic compounds. After traditional hand winnowing, the beans undergo a single-stage grinding process that preserves some of the cacao's inherent texture.
What truly sets Diego's chocolate apart is his innovative approach to sugar preparation and moisture inclusion. Where conventional craft chocolate making deliberately avoids moisture (which can cause seizing and microbial concerns), Diego intentionally incorporates fresh-squeezed orange juice as an integral component. This seemingly counterintuitive addition is actually a sophisticated technique that, when properly executed, creates a transformative effect on the chocolate's texture.
The fresh orange juice is gently cooked with unrefined panela sugar, creating a unique preparation that integrates differently with the cacao mass than standard methods. This cooking process fundamentally alters how the sugar interacts with the chocolate. The resulting interaction between cacao and this specially-prepared mixture disrupts typical cocoa butter crystallization patterns. Rather than forming rigid crystal structures that create snap, the fats and sugars create a semi-crystalline matrix that creates a distinctive texture.
This approach represents Diego's ingenious adaptation of his grandmother's traditional Mayan drinking chocolate preparation into a solid, edible form. While traditional Mayan chocolate was primarily consumed as a beverage, Diego has transformed these techniques to create a chocolate that honors indigenous methods while incorporating post-1492 ingredients like panela sugar to create something entirely unique.
When combined with a specific resting period that allows for natural moisture migration and flavor development throughout the mass, the result is a chocolate with a remarkably smooth, fudge-like consistency that melts immediately on the palate. This texture allows for more immediate flavor release and creates an entirely different sensory experience than tempered chocolate.
Given the untempered nature of our chocolate and its traditional moisture content, we recommend consuming it within one month of purchase for optimal flavor experience. For longer storage, place it in your freezer in a sturdy freezer bag to prevent it from absorbing external flavors and to maintain its exceptional qualities.
Diego's approach represents a beautiful evolution of Mayan chocolate traditions. While the Maya traditionally consumed chocolate as a beverage, Diego has transformed his grandmother's drinking chocolate preparation into a solid form that can be packaged and shared. His chocolate offers a rare opportunity to experience the intersection of indigenous techniques and post-colonial ingredients, delivering an authentic expression of Guatemala's evolving chocolate heritage with technical precision.
I am very please with Diego’s ceremonial cacao deep, flavorful and fragrant. Definitely pure cacao. I would highly recommend it.
as always, diego’s chocalate continuously provides an outstanding product of exceptional quality. the taste, texture exceeded my expectations! once again, BRAVO!
Creamy, complex and affordable. As expected. The only other comparison I have is to Cacao Lab brand roasted in Kingston NY, which I also recommend.