Cacao Paste - Raw Organic

The true taste of Cacao from the Mayan landscape

  • organic raw cacao butter
  • criollo cacao beans from Veracruz
  • cacao fruit from inside

Product Snapshot

Certified Quality

  • Organic Certified
  • Raw
  • Not Alcalinized
  • Not Deodorized
  • Gluten - Free
  • Vegan
  • Kosher
  • GMO Free
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Botanical Name: Theobroma Cacao

Pure bitter chocolate (ground cacao beans)

Cacao paste is produced by grinding the Cacao Nibs to a smooth, liquid state. Cacao Paste is also know as Cacao Liquor, unsweetened chocolate, baking chocolate or bitter chocolate. In Canada and Europe, other names include Cocoa (Cacao) Mass and Cocoa Liquor. (Despite its name there is no alcohol present).

During the manufacture process the cacao paste is liquefied and thus is called liquor, however afterward solidifies and becomes pure bitter chocolate great for confectionary or for manufacturing sweeter forms of chocolate by blending it with Cacao Butter and a sweetener.

Make your own artisan raw chocolate by blending Cacao Paste and Cacao Butter and sweetening with Agave Syrup or Coconut Sugar.

Enjoy this Aztec and Mayan superfood obtained from premium quality Cacao Beans organically grown in their land of origin.

You can buy Organic Raw Cacao Paste in New Zealand through our online store. If you would like to buy wholesale please contact us through our wholesale enquiry form.

More Information

More information about Cacao Paste will be available here soon.

cacao growers

Our Cacao is cultivated in the Mayan region of Southeast Mexico (Tabasco and Veracruz). Cacao products are sourced both from this region in Mexico as well as from Peru. Several groups of organic farmers forming a cooperative cultivate the premium criollo Theobroma Cacao in its native environment. These farmers have received training on how to cultivate the Cacao using only organic farming techniques without the use of pesticides or chemical fertilizers.

The beans are extracted from the inside of the Cacao fruit which contains both the beans (seeds) and a white pulp. The beans are separated from the pulp and left to ferment for 5-6 days. After fermentation, the beans go through a drying process below 40oC.

The Cacao Beans are then husked and ground to produce Cacao Paste. Cacao Paste has the same nutritional value as Cacao Nibs (it is the same product but ground into a paste) and roughly half of it is Cacao Butter.

Cacao Paste Nutrition Table Per Serve (10g) Per 100g
Energy 238kJ 2380kJ
Protein 1.2g 12.2g
Fat-total 5g 51g
   - saturated 3.3g 33g
   - cholesterol 0g 0g
Carbohydrate 3g 28g
 Sodium 0g 0mg

Brings raw cacao chocolate to a new level

Just made a batch of raw chocolate from the cacao paste and shared it with friends - they were blown away. In my humble opinion, this product makes the closest to technically "raw" chocolate.

Posted by Caroline on 30/09/2014
Title Author Source
Further Reading Article TBA TBA
Does cacao liquor contain alcohol?

No, it does not. It is sometimes referred to Cacao Liquor because during the manufacture process, the cacao beans are ground and liquefied (made liquid) and thus the name Liquor.

What are other names for Cacao Paste?

Cacao Mass, Cacao Liquor, Baking Chocolate, Unsweetened Chocolate.

Packing Presentations

This product is available in the following packing presentations:



Cacao Paste - Raw Organic

500g single block

Cacao Paste - Raw Organic

1kg single block

Would you like to become a wholesale customer?

If you are a retailer or manufacturer and would like wholesale pricing, please fill out the wholesale enquiry form.

Latest News

cacao plantation in Mexico

Cacao plantation in Southeast Mexico where crops coexist with native plant species making it a sustainable farming practice.

  • February 2013

Cacao trees and other larger native trees coexist in a friendly manner. The larger trees provide the right shade and protection to the smaller Theobroma Cacao, and the Cacao plants maintain the humidity and help conditioning the soil

mayan painting cacao god

A painting from the classic Mayan period, shows Centeotl, God of Maize picking a Cacao fruit.

  • July 2014

For native American cultures, the Theobroma Cacao and all foods and drinks made with it were considered sacrad and part religious rituals. Mayan representations corresponding to the Classic Mayan Period (200-900 a.C.) exist in several archeological paintings found in Southeast Mexico.