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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Time
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Equipment
Sikil Pak (Yucatán) (Maya-Yucatec): Ground cacao thickens pumpkin seed dip while adding umami depth
Mole de Olla (Guatemala) (Kaqchikel Maya): Gritty chocolate texture balances beef broth viscosity
Tascalate (Chiapas) (Lacandon Maya): Frothing creates signature foam topping for maize-cacao drink
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Over-fermentation
Cause: Exceeding 7 days in humid conditions
Fix: Reduce fermentation time or layer with more banana leaves for airflow
Burnt chocolate
Cause: Roasting above 120°C
Fix: Use indirect heat on comal and stir constantly