To make this traditional style Mexican chocolate, a cooperative of women grow their own cacao, toast it on clay comales (pans) and stone grind it with piloncillo (unrefined sugar) and canela, (cinnamon). Made of 70% cacao, dairy-free, with no additives, this chocolate has an earthy aroma and flavour. You can use it anywhere you would use other chocolates; in baking, for sauces, or for a traditional Mexican hot chocolate crumble 1/4 of the disk per cup into a pot of hot milk or water and stir until the chocolate dissolves. Enjoy! 5 disc box, 340g.