Chocolate discs aren’t just a shape. They’re a method, honed over centuries of tradition and craft. We grind organic, Direct Trade Certified cacao with hand-carved granite millstones. These stones turn in our molinos (Mexican stone mills), which our founder first learned about during his travels in Oaxaca. The coarse-ground chocolate is poured into round pucks instead of bars, and with 2 rounds in each package. The result is chocolate that’s bright, fruity, gloriously gritty, and perfectly unrefined. The texture is intentional. It’s what cacao actually does before someone polishes it into something polite.

Every disc is stoneground at our factory at 561 Windsor Street in Somerville, MA. Most of the flavors in our Discs Collection sit between 44% and 70% cacao, including Cacao Puro, Vanilla, Cinnamon, Guajillo Chili, Coffee, Salted Almond, Orange, and Sea Salt, with Super Dark weighing in at 85% dark for those who want their cacao at full volume. All of them are organic, vegan, and dairy-free.

THREE WAYS TO USE THEM

Eat them straight. Snap a wedge from a disc and let the flavor and cacao percentage take you on a chocolate adventure. Lower percentages lean fruity and sweeter; the 85% is bold and intense.

Make Mexican hot chocolate. Each package makes 2 servings. To make one serving, whisk one disc into 8 oz of hot milk (dairy or oat, both froth well). A pinch of cinnamon or chili is traditional. So is frothing it with a wooden whisk called a molinillo, if you have one.

Bake with them. Chop discs with a serrated knife and add the chunks straight into cookies, brownies, or bark. They behave like bittersweet baking chocolate but bring more flavor than grocery store chips, and unlike chocolate chips they melt more fully instead of holding their precise shape. If you’re an avid baker, you can find larger packages of chocolate in our Bulk & Baking collection when you need to scale up.