Coconut milk chocolate ground with Blue Bottle Espresso. Creamy, dairy-free milk chocolate made with beans from the Ucayali River region of Peru. Milk chocolate with notes of coffee and caramel and dark cherry.
Gold (Americas): 2021 International Chocolate Awards for Milk Chocolate Bars
Winner: 2018 Good Food Award
The innate chocolate flavors act as a beautifully balanced backdrop for the inclusions in this bar. There is a synergistic relationship between the chocolate, the ground espresso, and the coconut milk - creating an beautifully blended and harmonious flavor with each piece. A touch of vanilla elevates the coconut flavor, while a pinch of sea salt enhances all the flavors to an addictive level.
The bar melts immediately. The espresso and cacao beans have been ground together, giving rise to a smooth almost silky texture. Initially, the espresso dominates, but is quickly joined by the creamy rich flavor of the coconut milk, mellowing the intense coffee flavor. The Peruvian chocolate then joins, and suddenly you are at your local cafe enjoying your coconut milk mocha. An unforgettable award-winning chocolate experience.
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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
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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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