Chef’s Chocolate is chocolate—cocoa beans, sugar, and all—ground into a coarse powder. We love using it in our pastry kitchen because it melts evenly and quickly, unlike a chopped-up chocolate bar. Sometimes ground chocolate gets confused for cocoa powder, but they’re different; cocoa powder is made by grinding up pure cocoa beans and removing the fat.
You’ll find the same flavors in our ground chocolate as our bars. Look for everything from nutty, chocolatey, or fruity tones to citrusy acidity and caramel and spice notes.
In the 2016 harvest of Kokoa Kamili, Tanzania, we taste notes of ripe mango, caramelized strawberries, and rich brownie batter.