66% dark chocolate made with a blend of beans from Dominican Republic, Madagascar, Haiti and Peru. SOMA then adds chilis, ginger, cinnamon, orange peel and allspice.
This is one exciting chocolate!
To the nose - As soon as you cut the package open you get the sweet smell of this luscious blend of dark chocolate, spices and chili peppers. The smell alone is worth this moment. What a whiff!
The Break - Is clean, a good musical snap.
1st Bite - Is soft to the teeth, gentle with assurance that it is good and good is to follow.
1st Melt - The chocolate easily melts, though it doesn't disappear, it hangs with you and the pepper pops in... flavor first and then a little spike of heat.
2nd Melt - To the mouth it only seems spicy as the chocolate clears and before that you can feel the heat in your throat. It is pretty fun.
Bite Away - This is where this chocolate shines. Bite and chew is a wow. As you bite, the chocolate melts perfectly, and the spices and the heat join in perfect harmony to create a chocolate song all within your senses. To most of us it had nice notes of heat. To all it was delicious and they were glad that they had a taste (even if the anti-hot ones might never have it again.)
For me, it was just perfect. The heat was just right. It is the combination of all the elements, all together in the mouth, that makes a jazzy tune that makes you pleased. It is like a gospel choir on fire that leaves you uplifted!
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
Interesting ingredients, found in interesting places.
From century-old traditions to something completely new, we like knowing where they come from, who makes them, how they're made, and what they taste like. Some are ingredients Chefs or customers have asked us to find. Others are discoveries. We taste, test and use everything before we share it with you. Not just what it is, but why we like it. Maybe you'll like it, too.
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
I had a sample here one day and I’m hooked on it now. It’s my comfort food. - Shirley
On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa
I just discovered your site and am smitten. -Jill
I really enjoy the ChefShop Newsletter. I find myself usually un-subscribing to most company e-mails but I always find something interesting and appealing with the ChefShop nice layout, interesting visuals & most importantly is the obvious creativity that goes into each feature, thanks for caring. -William
"I get a zillion email newsletters a week, somehow I always find time to read ChefShop’s. Packed with info & fun! It’s easy to digest .... " -Joanna Cassidy, actress Who Framed Roger Rabbit, Blade Runner, Six Feet Under.
I'm so glad I found you guys! G'day from down undah -John
Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa
hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna
I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH
I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
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
It’s my Sunday morning read, I look forward to it every weekend -Dave
I love the newsletter - Marsha
After a long week, I settle in on the weekend and look forward to reading the news -June
The best part is the little bit of history -John
The description of the food is so descriptive -Risha
The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
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!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
I love the newsletters. Mouthwatering descriptions. -Julio
Thank you for everything, we love your company!:) -Gordy
Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan
Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine
Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
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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