Stoneground Chocolate

Hand roasted on a clay pan over a wood fire, these discs are the essence of chocolate. Ground with only canela and piloncillo, our traditional Mexican chocolate is ideal for hot cocoa, sweet and savory dishes and, of course, mole. 

In the beautiful state of Guerrero in Mexico, a cooperative of women grow and harvest their own cacao, toast it on clay comales (pans) and then stone grind it with piloncillo (an unrefined sugar) and canela, the famous soft cinnamon preferred in Mexico.

"The results are chocolate tablets not quite like anything else you've had. Whether it's for a traditional mole or just a cup of hot chocolate, the rich, dense chocolate flavor is intense, delicious and uniquely New World."-Andrea Gray, examiner.com

Unlike other commercial brands, our tablets are 70% chocolate and the only other ingredients are the piloncillo and canela. Nothing else is added, or needed!

Each box contains 5 chocolate tablets. Total weight is 13 ounces.

"The best Mexican chocolate we have tasted!"-LA Weekly

You can make traditional Mexican hot chocolate with milk or water but this chocolate can also be used in pork rubs, as a seasoning in a pot of beans and of course a batch of Mole Poblano or Mole Negro. Sadly, the staff has discovered you can also just eat it like candy with very little trouble and most of us are addicted to the rustic, almost smoky flavor. It's hard to stop once you start.

"When it comes to Mexican chocolate, Abuelita and Ibarra aren't the only brands in the game. Several smaller labels -- each using 100 percent Mexican cacao -- have popped up in recent years, creating a veritable renaissance in the field...[Rancho Gordo is one of the] small-batch Mexican chocolate brands that stand out. "
-The Latin Kitchen

Rancho Gordo Cooking: Mexican Chocolate from Steve Sando on Vimeo.