ChefShop's Cocoa Powder - 2.2 lbs/1 kg 22% to 24%
Formerly known as Pernigotti Cocoa Powder.
Get ready to make the best brownies, the best chocolate cake, and the best cookies known to any oven on the planet! This cocoa powder will make gelato and ice cream superb.
We have now gone directly to the original producer of the Cocoa Powder (formerly known as "pernigotti" cocoa) we have known for over 15 years. As a result, the cocoa butter is back to 22% to 24%. And as always, it's with real vanilla (not vanillan)
As seen in Saveur Magazine (Saveur 100, 2011) and Chocolatier Magazine.
ingredients: cocoa powder, vanilla
Don't be fooled. If your friends are talking about Pernigotti cocoa - this is the Cocoa Powder they are talking about. The other Pernigotti cocoa (in the other packaging) is just not the same.... the cocoa in the other packaging has "flavour" added - otherwise known as *vanillan* or artificial vanilla, and the cocoa butter content is lower! We have the original formula; the real deal!
This dark, unsweetened cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful cocoa is Dutch processed and has a touch of ground vanilla bean. Our regulars know what a great cocoa this is!
"I've used this cocoa for years ... I just love it. Williams Sonoma doesn't have it online (or in their stores).....so I picked you."" Thanks, D.
Preparation and General Uses
ChefShop Cocoa Powder is ready to satisfy in drinks and desserts, like a rich Chocolate Sorbet or a Super Dense Chocolate Brownies. Add ChefShop cocoa powder and sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria.
Hot Cocoa Recipe
This is a classic hot cocoa recipe - perfect if made with a rich, high-fat, unsweetened cocoa powder like ChefShop Cocoa Powder.
ingredients:1/2 cup India Tree Super Fine Caster Sugar
3/4 cup ChefShop Cocoa Powder
2 1/2 cups half-and-half
1/4 teaspoons fine Trapani Sea Salt
1/2 teaspoon Heilala Vanilla Extract
directions:1. Mix sugar, 1/2 & 1/2, cocoa powder and salt together in a saucepan. Stir over medium heat until mixture gets to just below boiling and the sugar has dissolved. Cook, stirring constantly, for 1 minute. Remove from heat and add vanilla. Blend and serve immediately.
Yield: 4 servings
Please note that the cocoa comes in a "service pack." It is sealed in a thick plastic bag for production baking, and the bag attracts cocoa powder to the exterior during packaging. This is quite normal and will not affect the product.
Ingredients: Cocoa processed with Alkali, natural vanilla.
Prepared and Packaged on machines that may come in contact with tree nuts, eggs, milk, soy,
Keywords: Pernigotti, cocoa, dutch processed, Italy, ChefShop, Italian, Saveur Magazine