Whole Madagascar cacao beans, roasted and stone-milled into a fine powder — pure, single-origin, unsweetened.
Whole Madagascar cacao beans, roasted and stone-milled into a fine powder — the entire bean, with all its natural cocoa butter kept in. Pure, single-origin and unsweetened, with deep chocolate notes and hints of fruit and spice.
Naturally rich in flavanol antioxidants, iron and magnesium — with zero added sugar. Big chocolate flavour and colour for baking and drinking, on your terms.
Keep airtight in a cool, dry, dark place — never the fridge, where moisture clumps it. Well sealed, it stays fresh and fragrant for up to two years.
Always sift before use — cocoa clumps. Bloom it first by whisking into a little hot liquid or melted butter to unlock its full aroma and deep colour before adding to a batter.