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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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Rokko Ashiyasodachi Aka (Red) Rice Miso - 300 g

Rokko Ashiyasodachi Aka (Red) Rice Miso - 300 g

Rokko Ashiyasodachi Aka (Red) Rice Miso - 1 kg

Rokko Ashiyasodachi Aka (Red) Rice Miso - 1 kg

Rokko Ashiyasodachi Shiro (White) Miso - 1 kg

Rokko Ashiyasodachi Shiro (White) Miso - 1 kg

Rokko Ashiyasodachi Shiro (White) Miso - 300 g

Rokko Ashiyasodachi Shiro (White) Miso - 300 g

What Is Miso? A Guide to Japanese Fermented Soy...

What Is Miso? A Guide to Japanese Fermented Soy...

We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

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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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