How to Use Cacao Paste in Baking and Drinks

By Terrasoul Superfoods | Published: 2026-10-19

Category: How-to Guides

Learn how to melt, bake, and drink with raw cacao paste. Step-by-step tips for using this whole-food ingredient in hot chocolate, brownies, and more.

Quick answer

Use cacao paste by chopping it into small pieces before melting, then substitute it for cocoa powder or chocolate in recipes at a 1:1 ratio by weight, adjusting sweetness to taste.

Why cacao paste is different from cocoa powder

Cacao paste is made from ground whole cacao beans, so it contains both cocoa solids and cocoa butter. This means it behaves more like dark chocolate than powder — it melts into a rich, oily liquid and adds a deep, fruity flavor. Because it lacks added sugar or emulsifiers, you control the sweetness and texture entirely.

When to choose cacao paste over cocoa powder

Use cacao paste when you want a more complex flavor and a creamy mouthfeel, such as in ganache, truffles, or hot chocolate. Cocoa powder works better when you need a dry ingredient for low-fat recipes or when you don't want added fat. Cacao paste is not a direct 1:1 swap for cocoa powder in dry mixes — you must account for the extra fat.

How to use cacao paste in 5 steps

1. Chop the paste into small, uniform pieces: Use a sharp knife to cut the solid block into pieces about the size of chocolate chips. Smaller pieces melt faster and more evenly, reducing the risk of scorching. Do not try to melt the whole block at once — it will heat unevenly and may burn before the center softens.
2. Melt gently using a double boiler or low heat: Place the chopped cacao paste in a heatproof bowl over simmering water (not boiling). Stir occasionally until smooth. Alternatively, microwave in 15-second bursts at 50% power, stirring between each burst. If the paste seizes or turns grainy, a teaspoon of coconut oil or warm water can help bring it back together — but avoid adding cold liquid.
3. Use melted paste as a 1:1 weight substitute for dark chocolate: In recipes calling for dark chocolate (70% or higher), replace it gram for gram with melted cacao paste. For cocoa powder, use 1 ounce (28 g) of melted paste for every 3 tablespoons of cocoa powder, and reduce the fat in the recipe by 1 tablespoon. Always weigh cacao paste — volume measures are inaccurate because the chunks have air gaps.
4. Make hot chocolate by whisking melted paste into warm milk: For one serving, melt 1 tablespoon (about 15 g) of chopped paste, then whisk it into 8 ounces of warm milk (dairy or plant-based) until fully combined. Add sweetener like maple syrup or honey to taste. Do not boil the milk after adding the paste — high heat can make the drink separate or taste bitter.
5. Store leftover paste properly to prevent bloom: Keep unused cacao paste in an airtight container in a cool, dark place (60–70°F). If it develops white spots (fat bloom), it is still safe to use — simply re-melt and stir to re-emulsify. Do not refrigerate unless your kitchen is very warm; condensation can cause sugar bloom and a gritty texture.

Product used in this guide

Cacao Paste: Made from highly-prized Criollo beans grown under shade trees in Peru; certified organic, kosher, Non-GMO Project verified. The Criollo bean variety gives this cacao paste a smoother, less bitter flavor, making it more forgiving for first-time users in both sweet and savory recipes.
Cacao Paste