The present utility model relates to the process of making cacao (Theobroma cacao L.) pastillas de muscovado (Saccharum officinarum L.) comprising the steps of: roasting dried cacao cleaning and winnowing/sifting the cacao grinding the cacao sifting the muscovado sugar mixing the ground cacao with muscovado sugar by weight of ground cacao to muscovado of 2:1 grinding of the mixture until thoroughly fine adding milk to the mixture heating, stirring the mixture in low fire and cooling it for at least 3 minutes kneading and flattening the mixture to 1/4 thickness with rolling pin cutting/slicing the flattened mixture into desired sizes and shapes now called cacao pastillas de muscovado topping by lightly rolling the sliced cacao pastillas de muscovado to a plate filled with fine muscovado sugar wrapping the individual slices of cacao pastillas de muscovado with a clean plastic or paper wrappers cooling the cacao pastillas de muscovado in a dry place or refrigerate for at least an hour sealing and packaging the individually wrapped cacao pastillas de muscovado and storing the cacao pastillas de muscovado.
