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Cacao Laboratory 100% Arriba Nacional Ceremonial Cacao Paste
Cacao Laboratory 100% Arriba Nacional Ceremonial Cacao Paste
Cacao Laboratory 100% Arriba Nacional Ceremonial Cacao Paste
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100% Arriba Nacional Ceremonial Cacao Paste by Cacao Laboratory

$48 Dough VIP | $60 Retail
Cacao Laboratory founders: Florencia + Fede
Your purchase supports Florencia + Fede -
co-founders of Cacao Laboratory
Shop all Cacao Laboratory


You’ll find that cacao is not just food, but a journey. One that is heart-opening and playful. Simply set an intention before consuming and you will find that there’s more to chocolate than you thought.

Ceremonial Cacao is made from rare heirloom and land-raised varieties of cacao, grown on regenerative farms. Cacao Laboratory sources high vibrational cacao with the highest nutritional content for use in ritual and ceremonies.

Farmers and all that contributed to the supply chain are compensated appropriately and tribute is paid to the indigenous communities that carry the wisdom and teaching of ceremonial cacao.

values & communities

Eco-Friendly|Ethically Made|Not on Faire|Organic|Vegan|#IndigenousGoddess|#LatinxPower|Woman Of Color

founder story

When Florencia visited Lake Atitlan, Guatemala, to study metaphysical practices, she had a transformational experience at a cacao ceremony. After returning to New York, she partnered with her brother, Fede, to found Cacao Lab, bringing ceremonial cacao to the United States. Sourcing trips led the duo to Guatemala and Ecuador, where they found high vibrational cacao that honored the land and Mother Earth.

P.S. Florencia leads ceremonies and educational offerings, working with Nana Marina Cruz, a Mayan wisdom keeper from the T’zutujil community, the keepers and guardians of ceremonial cacao.


(1) 1 kg / 35.28 oz
(2) About 23 Ceremonial Servings
(3) Unlike cocoa powder, ceremonial cacao has not been defatted and requires warm water and thorough blending for it to mix well.


Cacao Lab does not add emulsifiers to their cacao. This may lead to naturally occurring fats in cacao to separate from the solids and create white spots or a thin white layer on your cacao. This is called blooming and is normal. The properties of the cacao remain intact and its quality does not change.

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