The cocoa industry in Guatemala plays a critical role in producing fine-flavored cocoa, which is celebrated for its quality and unique characteristics. This crop sustains rural communities and regional economies, even though approximately 90% of the crop is wasted. This study investigates the use of (Theobroma cacao L.) endocarp, a by-product of cacao process, as an ingredient for wheat flour breads. Cocao endocarp flours were prepared by drying the endocarp at 50 ℃ for 24 h (CD) and by lyophilization (CL). Their effects on wheat dough properties were evaluated at 0%, 10%, and 20% concentrations, focusing on parameters such as color, pH, texture, and viscoelasticity. Fermentation times were optimized and bread quality was evaluated based on specific volume, crust color, crumb moisture, alveolation, and texture profile. A focus group evaluated consumer preferences for breads with different cocoa flour content. Results showed differences in color and composition; freeze-dried flour had lower moisture and higher fiber content. The dough was manageable, and the baked bread exhibited acceptable quality of crumb cohesiveness, adhesiveness, and elasticity. The bread with 10% dehydrated cocoa flour (CD10) was preferred for its higher moisture, crispness, and lightness. Thus, using dehydrated cocoa endocarp can reduce waste, promote sustainability, enhance regional economies, and create nutritious baked goods.