Rancho Gordo 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.