single origin craft cocoa powder

single origin craft cocoa powder

from 9.00

cocoa powder in the typical industrial iteration is the remnant of cocoa butter manufacturing--large quantities of lesser-quality cocoa beans deemed unsuitable for chocolate manufacturing are rendered into cocoa butter for use in confections and cosmetics. because the beans are aggregated the terroir of origin is lost in the mix. 

we craft cocoa powder every day, one origin at a time, using a cocoa press. it is as fragrantly delightful in brownies as it is in babkas, dusted atop cakes in lieu of powdered sugar, whirled through yogurt, whipped into frothy warm milk for cocoa. we make it from the same wonderful beans we use for making our chocolate, and like the chocolate, each origin has its own unique flavor story to tell.

Fiji: nutty, notes of apricot, gentle cocoa notes.

Honduras: rich, intense cocoa powder, with a strong "chocolate" backbone. 

Mexico: fragrant, light floral notes with hints of citrus

Vietnam Dak Nong: subtle undertone of dried fruit, fragrant chocolate finish

In addition to using as real cooca powder for baking, hot cocoas, etc, can be substituted in recipes calling for "bittersweet" or "semisweet" chocolate: use 3 tablespoons of cocoa powder + 1 tablespoon of butter (or coconut oil or cocoa butter) for every ounce of chocolate required.

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