These classic Orange Bitters do not disappoint. Besides the classic cocktails that use orange bitters, use them to top your favorite hot chocolate pudding, add a mysterious orange flavor to your favorite chocolate/chocolate chip cookies, or zip-up to your next chocolate tart. Also a great flavor enhancer to chocolate-orange ganache filling to your next batch of chocolate truffles. Yum!
About Scrappy's:
Scrappy’s Bitters was founded by Seattle bartender Miles Thomas. In his search for a better bitters, he dove headfirst into research and development, immersing himself in the world herbs and methods of extraction. He learned to pair flavors in order to intensify the taste he was seeking, and he came to understand that there were not only many ways to extract flavor from the same source, but that each yielded a different flavor. His journey proved fruitful: After years of experiments Scrappy’s officially launched in 2008, and a small, but dedicated team has been making handcrafted bitters in Seattle, WA ever since.
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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