Chilate

Rinse the white rice thoroughly under cold water until the water runs clear. Place the rinsed white rice in a bowl, cover with fresh water, and let it soak for at least 4 hours, or preferably overnight.

Preheat a comal or heavy-bottomed skillet over medium heat. Add the cacao beans and toast them, stirring frequently, for 10-15 minutes until they are fragrant, slightly puffed, and their skins begin to crack. Be careful not to burn them. Remove from heat and let the cacao beans cool completely.

Once cooled, peel the skins from the toasted cacao beans. Discard the skins.