{"product_id":"chefshop-grande-brut-cocoa-powder","title":"ChefShop Grande Brut Cocoa Powder","description":"\u003cp\u003e\u003cstrong\u003e1 Kilo Bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"section-h2\"\u003eRicher, Darker and Full of Chocolate Flavor\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp class=\"body-text\"\u003eProfessional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.\u003cbr\u003e\u003cbr\u003eWe stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAll About Grande Brut Cocoa Powder\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes Grande Brut cocoa powder special, and why do professional chefs keep reaching for it? The answer comes down to flavor, texture, color — and one number that matters more than most people realize: fat content.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eChefShop Grande Brut\u003c\/b\u003e contains \u003cb\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e22%\u003c\/span\u003e to \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e24%\u003c\/span\u003e cocoa butter\u003c\/b\u003e. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eWhat \"Brut\" Means\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe word comes from French — raw, pure, uncompromised. In cocoa powder, it signals a bold, concentrated style with deep color and serious chocolate flavor. It is the cocoa you reach for when chocolate needs to be the point.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eWhy Cocoa Butter Content Matters\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e22%\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003e24%\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e, Grande Brut gives you:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRicher flavor — fat carries aroma and rounds out bitterness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmoother texture — less dry, less chalky on the palate\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBetter blending — whisks cleanly into liquids and batters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCreamier frozen desserts — especially valuable in ice cream and sorbet\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA fuller finish — dusts and glazes look polished, not powdery\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eDutch Processed for Smoothness\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrande Brut is Dutch-processed a little longer than regular cocoa powder, meaning it has soften the acidity and mellow the flavor. The result is a darker, smoother, more rounded, fruitier chocolate character — excellent when you want deep chocolate flavor without sharp or sour edges. It dissolves beautifully into liquids, which makes it as useful in a cup of drinking chocolate as in a mousse.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eThe Technique That Makes the Biggest Difference: \u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003eBlooming\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore you add cocoa to almost any recipe, bloom it. This means mixing the powder with a hot liquid — just briefly — before combining it with everything else. It hydrates the cocoa, wakes up the aroma compounds, and noticeably deepens the chocolate flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBloom it with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHot water or coffee for cakes, brownies, and sauces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWarm cream for mousse, ganache, and fillings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMelted butter for brownies and dense cookies\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIt is a small step that makes a real difference.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eWhere Extra Brut Cocoa Powder Really Shines\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eTruffles\u003c\/b\u003e and \u003cstrong\u003efinishing dusts: \u003c\/strong\u003e Extra Brut is the classic choice for \u003cspan style=\"color: rgb(255, 128, 0);\"\u003erolling truffles\u003c\/span\u003e and \u003cspan style=\"color: rgb(255, 42, 0);\"\u003edusting tiramisu\u003c\/span\u003e. Its fine grind gives an even, elegant finish. The color — a deep reddish-brown — looks warm and rich rather than pale or ashy. Dust just before serving for the cleanest result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eIce cream\u003c\/b\u003e and \u003cstrong\u003eFrozen desserts:\u003c\/strong\u003e  This is where the higher fat content matters most. Fat stays smooth at cold temperatures in a way that water-based ingredients simply do not, giving frozen desserts a creamier feel and stronger chocolate presence. It works beautifully in ice cream, gelato, frozen mousse cakes, and chocolate sorbet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eCakes\u003c\/b\u003e, \u003cstrong\u003ebrownies\u003c\/strong\u003e, and \u003cstrong\u003ecookies: \u003c\/strong\u003e Extra Brut bakes with a dark color and a flavor that holds up well under heat. Brownies especially benefit — the color goes deeper and the chocolate flavor doesn't fade the way lighter cocoas can. It works equally well in layer cakes, chocolate sponges, muffins, and cookies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eMousses\u003c\/b\u003e, \u003cstrong\u003eganache\u003c\/strong\u003e, and \u003cstrong\u003ecream desserts:  \u003c\/strong\u003eA spoonful stirred into mousse or ganache deepens both the color and the flavor without adding sweetness. It gives chocolate desserts more complexity and a longer cocoa finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eHot chocolate\u003c\/b\u003e and \u003cstrong\u003emocha\u003c\/strong\u003e \u003cstrong\u003edrinks: \u003c\/strong\u003e Because it is Dutch processed, Extra Brut disperses smoothly into liquid without graininess. For the best texture, whisk it with a small amount of boiling water first to make a paste, then add hot milk. The result is drinking chocolate that actually tastes like chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDecorative and finishing work Its fine grind and deep tone make it ideal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCocoa-dusted cakes and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChocolate soil for plated desserts\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMirror glazes and chocolate sauces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCappuccino stencils\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDessert plate garnishes\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eA Note for Bakers\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDutch-process cocoa behaves differently from natural (non-alkalized) cocoa. If a recipe was written specifically for natural cocoa and uses baking soda as the leavening agent, you may need to adjust. When in doubt, use baking powder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Dutch-processed cocoa powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer \/ Brand:\u003c\/strong\u003e ChefShop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Netherlands\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cocoa powder (processed with alkali)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight \/ Size:\u003c\/strong\u003e 1 kg (2.2 lb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Uses:\u003c\/strong\u003e Baking, hot chocolate, gelato, desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e Deep chocolate, smooth, low acidity, slightly bitter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place away from light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eKey Characteristics\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa Butter Content:\u003c\/strong\u003e 22–24%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dutch-processed (alkalized)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep dark brown\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eTry these easy recipes with cocoa powder and enjoy the difference!\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003ca href=\"https:\/\/chefshop.com\/blogs\/recipes\/classic-dark-chocolate-sauce-recipe\" title=\"Classic Dark Chocolate Sauce Recipe\" style=\"color: rgb(43, 0, 255);\"\u003eClassic Dark Chocolate Sauce Recipe\u003c\/a\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 class=\"article-template__title\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003ca href=\"https:\/\/chefshop.com\/blogs\/recipes\/cocoa-powder-and-java-juice-cocoa-brownie-recipe\" title=\"Cocoa Powder and Chocolate Bitters Cocoa Brownie Recipe\" style=\"color: rgb(43, 0, 255);\"\u003eCocoa Powder and Chocolate Bitters Cocoa Brownie Recipe\u003c\/a\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 class=\"article-template__title\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003ca href=\"https:\/\/chefshop.com\/blogs\/recipes\/chefshop-homemade-hot-chocolate-recipe\" title=\"ChefShop Homemade Hot Chocolate Recipe\" style=\"color: rgb(43, 0, 255);\"\u003eChefShop Homemade Hot Chocolate Recipe\u003c\/a\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003ca title=\"The Story of Cocoa: From ancient origins to modern chocolate\" href=\"https:\/\/chefshop.com\/blogs\/news\/the-story-of-cocoa-a-brief-history\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eRead The Story of Cocoa: From ancient origins to modern chocolate!\u003c\/span\u003e\u003c\/a\u003e\u003c\/h4\u003e\n\u003ch4\u003e\u003ca title=\"See 100 Years of Cocoa Prices — A Visual Guide\" href=\"https:\/\/chefshop.com\/blogs\/news\/100-years-of-cocoa-prices\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eSee 100 Years of Cocoa Prices — A Visual Guide\u003c\/span\u003e\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"AUI","offers":[{"title":"Default Title","offer_id":46337939832982,"sku":"0098","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Cocoa-Powder-Grande-Brut-GFXR3475--05-2026.jpg?v=1777680038","url":"https:\/\/chefshop.com\/products\/chefshop-grande-brut-cocoa-powder","provider":"ChefShop.Com","version":"1.0","type":"link"}