Baking Page
Our Single-Origin Ingredients
Large Chips
Fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.
Cocoa Nibs
The holy grail of a bean-to-bar pastry kitchen, nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity. Sprinkle on cakes or roll into morning buns.
Chef's Chocolate
Our Chef's Chocolate melts more evenly than chips or chopped-up bars. It's a workhorse in our pastry kitchen, lending its fudgy, nutty flavor profile to our hot chocolates, cakes, pies, and custards.
featured recipe
Peppermint Brownies
This brownie is dense, gooey, and decadent, studded with melty chocolate chunks. Roasted nibs add the same crunchy, earthy balance that nuts would. While these brownies are incredible warm, we also like them out of the fridge with a glass of milk.
More Large Chips Recipes
Maybe the Very Best Chocolate Chip Cookie
Just Chocolate Cake
Sourdough Chocolate Chip Banana Bread Muffins
Hot Fudge Sauce
featured recipe
Nibby Snowballs
Breakfast doesn’t get much more decadent than our nib-studded, sugar-coated morning bun with a labyrinth of chocolate custard swirling through the middle. This recipe makes an excellent weekend or holiday project because the dough and custard must both be made a day in advance. You can also make the filling and cinnamon nib sugar ahead of time, but wait to assemble the buns until the day you plan to bake and serve them.
More Cocoa Nibs Recipes
Nibby Cinnamon Stars
Nibby Scones
Nibby Macademia Nut Treats
Nib Cider
featured recipe
Red Velvet Beet Cake
We developed this cake—our version of classic red velvet—to complement the earthy, funky, sometimes grassy flavor profile of our Liberian chocolate. It’s a customer favorite, and it earned a Good Food Award in 2014. We like the way the vegetal sweetness of the roasted beets plays off the chocolate, and the striking contrast of vibrant red against the shining, jet-black ganache layers.
More Chef's Chocolate Recipes
Gingerbread Hot Chocolate
Chocolate Fondue
Chocolate Custard Pie
European Drinking Chocolate
Making Chocolate
Our book, Making Chocolate: From Bean to Bar to S’More, includes everything we’ve learned about making chocolate since the day we first cracked open a cocoa bean.
Making Chocolate
Our book, Making Chocolate: From Bean to Bar to S’More, includes everything we’ve learned about making chocolate since the day we first cracked open a cocoa bean.