Chef's Chocolate is not cocoa powder. It is chocolate made of nothing but cocoa beans and sugar ground into a coarse powder for easy and fast melting in the kitchen or in the cafe. We love using it in our pastry kitchen because it melts more evenly and quickly than a chopped-up chocolate bar.
Unlike our bars, the chocolate is not tempered, meaning it does not appear shiny.
You’ll find the same flavors in our ground chocolate as in our bars. Look for everything from nutty, chocolatey, or fruity tones to citrusy acidity and caramel and spice notes.
In the 2016 harvest of Kokoa Kamili, Tanzania, we find a balance of flavors that reflect light banana, passion fruit, and a buttery caramel finish.
All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.