The Valrhona unsweetened, dutched cocoa powder has a very pure and intense cocoa taste, with a very warm red mahogany color. It mixes extremely well in drinks and for baking. More importantly, pure cocoa allows one to control the level of sweetness and the calorie content. Valrhona is the difference between a good product and an outstanding one. Non-Meltable, can by shipped by ground all year. 100% Cocoa, 0% Sugar, 21% Fat Content.
Certified Organic Raw Cacao Nibs from Ecuador - 5 Pounds
Manufacturer: SAAQIN Â®
SaaQinÂ® brings to you Certified USDA Organic raw cacao nibs. Cacao is increasingly being consumed for its nutritive and health enhancing properties. This cacao is grown using sustainable practices. This premium cacao is the best for consuming chocolate in its raw, natural state. The cacao nibs are unprocessed to maximize nutrient preservation. All this adds up to a rich tasting cacao with a pleasant aroma. A truly wonderfully delicious and nutritious food!
Best Cocoa Powder by FineNaturals, Unsweetened Dark Chocolate, Raw Organic Cacao, Includes FREE E-BOOK with Recipes & Tips, Perfect for Your Delicious Drinks, Desserts and Baking
Manufacturer: T.C. Bauer Co.
ULTRA DARK ORGANIC COCOA POWDER: PREMIUM ORGANIC POWDER FOR NATURAL HEALTH! Enhance Your Smoothies, Hot Chocolate, Cooking, Baking and Desserts! - Do you love the taste of rich, dark cocoa, but find most cheaper brands are filled with sweeteners and artificial ingredients? - Would you like an ultra rich, pure, organic dark cocoa powder, which has a great texture, filled with the nutrients you need for natural health, good energy? Your search is over, Fine Naturals Organic Dark Cocoa Powder is the right choice for you! Our Cocoa Powder is 100% premium quality, unsweetened, and unrefined, to produce a super smooth organic cocoa powder, perfect for drinking, baking and everyday use! - These pods are sourced from the high altitude Amazonian region in Ecuador and sustainably grown as part of the Amazon Co-op Rainforest Alliance. Our cocoa comes from a Superior High Altitude Grade A Criollo bean, highly valued for its quality and taste. Of the 3 existing variations of cacao, the Criollo, the Forastero and a hybrid of the two, the Trinitario, it is the Criollo, that is the rarest and richest variety - Cocoa beans contain over 300 chemically identifiable compounds, making it one of the most complex foods and offers a wealth of essential nutrients. It is a rich source of Minerals such as Magnesium, Iron, Theobromine, Serotonin, Anandamide, Potassium and Sulfur, as well as Vitamins, Flavonoids, Protein, Oleic Acid and Omega 6. It is high in Antioxidants and is an abundant source of Di...
Bob's Red Mill Carob Powder Toasted, 18 Ounce (Pack of 4)
Manufacturer: Bob's Red Mill
Brand: Bob's Red Mill
Carob Powder (Toasted), made from the dried pods of the carob tree, is a healthy substitute for chocolate. Use as an equal replacement for cocoa in your favorite recipes, or use three tablespoons carob powder plus one tablespoon water in place of each square of chocolate. Manufactured in a facility that uses tree nuts and soy
This bittersweet chocolate couverture is excellent for eating, enrobing cakes with a thick layer of chocolate, preparing dense chocolate fillings and ganache, and for piping chocolate decorations. These callets are round drops of pure chocolate, easy to melt or temper, weigh, and store, and a divine taste in recipes calling for chunks of chocolate. The callets are made using 100% pure cocoa butter and a dash of vanilla that rounds off the taste with a slight sweet hint. Pure chocolate requires tempering to obtain a high gloss for chocolate making.Product of BelgiumIngredients: 70.4% cocoa solidsKosher dairy (not repackaged under kashrut supervision)Callebaut Dark Chocolate, 70-30-38NVNOTE: This item has been repackaged from a larger size and is not in the manufacturer's original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate; the chocolate is perfectly fine. Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of pure chocolate. It will disappear when the chocolate is re-melted.