The Americas' Chocolate
Single-origin Belizean cacao, finished in Texas. Couverture chocolate produced entirely in the Western Hemisphere.
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Single-origin Belizean cacao, finished in Texas. Couverture chocolate produced entirely in the Western Hemisphere.
Request Sample
Over 3,000 years ago, the Maya people of what is now Belize first cultivated cacao. They called it kakaw—the food of the gods. Kings drank it. Warriors consumed it before battle. It was currency, medicine, and sacred ritual.
Today, in the Toledo District of southern Belize, Maya Mountain Cacao works with over 300 Q'eqchi' and Mopan Maya farmers to produce some of the world's finest cacao beans. Each harvest is box-fermented and sun-dried using methods perfected over generations.
CAYO brings this exceptional cacao to Texas—completing the journey from origin to origin, entirely within the Americas.
Cacao beans harvested by Maya farmers in the Toledo District. Fermented and sun-dried at origin for optimal flavor development. Direct trade pricing ensures farmer prosperity.
Roasted, cracked, winnowed, and refined at our facility in Fredericksburg. Small-batch production with precise temperature control. The southernmost chocolate factory in the United States.
From Belizean farm to American production to your hands—no transatlantic shipping, no European middleman. Half the food miles. All the flavor.
Two expressions of Belizean cacao, formulated for the demands of professional kitchens. Consistent tempering. Clean snap. Flavor that performs.
Our all-purpose dark couverture. Balanced intensity with excellent versatility. Ideal for ganaches, enrobing, molding, and pastry applications.
Notes: Dried plum, tart cherry, subtle praline
For when intensity matters. Deep, concentrated cacao character with restrained sweetness. Exceptional in savory applications and bold desserts.
Notes: Roasted cacao, dark fruit, elegant spice
We built CAYO for professionals who refuse to compromise—but understand that margins matter. Single-origin quality without the transatlantic markup. The complexity of craft with the consistency of commercial.
Every batch meets exacting standards for viscosity, cocoa butter content, and flavor profile. Technical data sheets available. Because chefs need confidence, not surprises.
We'd rather let the chocolate speak. Request a sample and experience CAYO in your kitchen.