Chocolate Baking Essentials

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This set highlights a trio of cocoa-derived ingredients for baking:

  • Chef’s Ground Chocolate
    70% Camino Verde, Ecuador 
    (500 g)
    In this coarsely ground chocolate, we taste notes of fudge brownie, caramel, and roasted almond. Our pastry kitchen prefers this form of chocolate for fast and easy melting; it's ideal for hot chocolate, cakes, pies, and creams that call for melted chocolate.

  • Large Chips
    70% Camino Verde, Ecuador
    (500 g)
    In this harvest, we taste unique notes of fudge brownie, caramel, and roasted peanut. Each bag contains enough chips to make two batches of Dandelion Chocolate’s own Chocolate Chip Cookies, with a handful left over for nibbling.

  • Cocoa Nibs
    Semuiliki Forest, Uganda
    (350 g)
    These cocoa nibs feature tasting notes of tropical fruit and roasted nuts. We recommend using nibs like nuts — in cookies, salads, breads, confections — anywhere you want to add a bit of crunch.

Pair all three ingredients with Making Chocolate: from Bean to Bar to S’more: our 366-page hardcover book that 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, and provides recipes for use with our single-origin cocoa nibs and two-ingredient chocolate — including our European Drinking Chocolate, Maybe The Very Best Chocolate Chip Cookie, and Red Velvet Beet Cake — to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.

included in this assortment
  • 70% Ground Chef’s Chocolate:  Camino Verde, Ecuador (500 g)
  • 70% Large Chips: Camino Verde, Ecuador (500 g)
  • Cocoa Nibs: Semuiliki Forest, Uganda (350 g)
INGREDIENTS & ALLERGENS

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.

Allergens:

Cocoa nibs are purely roasted, crushed cocoa beans. They are produced in an allergen-free facility
ADDITIONAL INFORMATION

Storage instructions:

store in a cool, dry place

Shelf life:

2 years from factory production date

vegan

gluten free

nut free

peanut free

soy free

Dandelion Chocolate Gift Chocolate Baking Essentials
Chocolate Baking Essentials

a baking trio featuring

70% GROUND CHEF'S
CHOCOLATE

ideal for hot chocolate, cakes, pies, and creams that call for melted chocolate

chef's chocolate

CAMINO VERDE, ECUADOR

70% · 2024 Harvest

notes of fudge brownie, caramel, roasted almond

70% LARGE
CHIPS

essential for the ultimate chocolate chip cookie or magic cookie bar

large chips

CAMINO VERDE, ECUADOR

70% · 2024 Harvest

notes of fudge brownie, caramel, roasted peanut

COCOA
NIBS

use anywhere you want to add a bit of crunch: cookies, salads, breads, and more

cocoa nibs

SEMULIKI FOREST, UGANDA

2022 Harvest

notes of tropical fruit and nuts

our book, making chocolate: from bean to bar to s'more

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.

Some Single-Origin Chocolate Recipes to Get You Started

chocolate cake
Just Chocolate Cake
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2.5 Hours

banana bread muffins
Sourdough Chocolate Chip Banana Bread Muffins
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2 Hours

malt sandwich cookies
Malt Sandwich Cookies
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3 1/2 Hours

hot fudge sauce
Hot Fudge Sauce
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35 minutes

Just Chocolate Cake
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2.5 Hours

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1/4

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Sourdough Chocolate Chip Banana Bread Muffins
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2 Hours

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2/4

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Malt Sandwich Cookies
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3 1/2 Hours

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3/4

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Hot Fudge Sauce
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35 minutes

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4/4

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