70% Chef's Chocolate

Camino Verde


2023 HARVEST · BATCH no. 1 · By Eric
free shipping
tasting notes: walnut brownie, caramel, cream

Ground Chef’s Chocolate is not cocoa powder (crushed cocoa beans with most of their cocoa butter removed); rather, it is complete chocolate made of roasted cocoa beans and organic cane sugar, coarsely ground for fast, easy melting in the kitchen. This product is what we use in our pastry kitchen for hot chocolate, cakes, pies, creams, and more, because it melts more quickly and evenly than a chopped-up chocolate bar would.

Unlike our bars, Ground Chef’s Chocolate is not tempered, so it does not appear shiny. However, you’ll find the same range of flavor notes in our Chef’s Chocolate as in our bars. Look for everything from creamy, nutty, chocolatey, and caramelly aromas, to fruity flavors, citrusy acidity, and spice notes.


All of our single-origin chocolate is made with just cocoa beans and organic cane sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.


Made in a factory that does not process nuts.
17.6 oz (500 g)
6.6 lb (3.0 kg)

Storage instructions:

store in a cool, dry place

Shelf life:

2 years from factory production date


gluten free

nut free

peanut free

soy free

Dandelion Chocolate Chef's Chocolate Chef's Chocolate 70% Camino Verde, Ecuador 2023 Harvest
70% Chef's Chocolate
Camino Verde, Ecuador
walnut brownie, caramel, cream
Map of Ecuador

from Camino Verde, ecuador

Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. Located in the Esmeraldas Province of Ecuador, Costa Esmeraldas began as a very different farm when the Salazar family acquired it over a decade ago.

Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. On formerly dry pastureland and wild forest inaccessible by any road (and not ideal for growing cacao), he and his family created a 10-hectare (25-acre) plantation and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving farm of over 330 hectares (about 850 acres), approximately a third of which is used for growing cacao.

While most cocoa produced on the farm (and what we buy) is from Neo-Nacional cultivars, the farm also cultivates CCN-51 pods as a cash crop, selling to the local bulk market. In addition, the farm produces bananas and citrus, and 50 hectares (124 acres) of land have been left as virgin forest, creating a thriving habitat for flora and fauna.

Pair Your Ingredients With Our Complete Guide to Chocolate

Our 366-page hardcover book, Making Chocolate: from Bean to Bar to S’more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. It’s a complete guide to making chocolate from scratch, with recipes using our single-origin, two-ingredient chocolate to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.

Our Favorite Recipes Featuring Ground Chocolate

Red Velvet Beet Cake

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3 hours

European Drinking Chocolate

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30 Minutes

Chocolate Fondue

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20 Minutes