Chef’s Chocolate is simply chocolate ground into a fine powder. This is different than cocoa powder, which is cocoa beans after the fat has been pressed out of them. We like ground chocolate because, unlike chopped chocolate, it melts at an even rate, making it easier to incorporate into recipes. Use Chef’s Chocolate in any recipe that calls for ground chocolate, like hot chocolate, cookies or cakes, ganache, truffles, or frosting. For more information check out our blogpost about Ground Chocolate.
We make this chocolate with beans from Camino Verde, a fermentary near Guayaquil in Ecuador. We taste notes of rich fudge brownie, nuts, and caramel with some coffee undertones too.
NOTE: This package is relatively large and designed for chefs, chocolatiers, and large consumers of chocolate. It is the equivalent of approximately 50 bars of our chocolate all ground up.
6.6 pounds (3 kilos)