Our raw cacao powder is made from organic cacao beans from the famous Kokoa Kamili cooperative in the Morogoro region of Tanzania. The beans are not roasted before grinding - they're fermented and sun-dried for a fruity, bright flavor.
This is rich, nutty cacao that's great for sweets but is particularly delicious as a savory ingredient as an alternative to paprika in stews, chilis and tomato sauces, where it adds sweetness and depth similar to caramelized onions, barbecue or soy sauce.
- Origin: Kilombero Valley, Morogoro Region, Tanzania
Process: Naturally fermented & sun-dried
Ingredients: 100% cacao bean solids, ground. (Theobroma cacao, var. Trinitario)
- Tasting notes: Dried Cherry • Tannins • Bittersweet Chocolate
- Replace paprika with cacao in stews, sauces, chili and rubs
- Swap out for processed cocoa powder in brownies, chocolate cakes or puddings
- Mix with milk (or milk alternative) for delightful hot chocolate
- Replace chocolate for a killer mole sauce
- Pairs well with: Royal Cinnamon, Pemba Cloves, Black Urfa Chili
The Kokoa Kamili cooperative is comprised of nearly 3,000 smallholder farmers in the Kilombero Valley. They provide training and support for their member farmers, as well as cocoa tree seedlings (over 140,000 so far) for free or well below cost.
Kokoa Kamili supplies cocoa beans to a lot of well-respected chocolate makers here in the US, including Dandelion Chocolate in San Francisco and Raaka in NYC.
With this spice, they've gone one step further and turned the cocoa beans into powder. Rather than relying on someone else to take this step, they're creating an opportunity to bring more money back to their member farmers.
Their cacao powder is minimally processed and unroasted: the beans are fermented using the cacao fruit sugars, and then heated gently to extract the fat (which is used to make cocoa butter). The powder is the byproduct of the cocoa butter-making process, which is typically used for cosmetics.
- root beverage
I made Melissa Clark’s Classic Hot Chocolate recipe from the NYTimes yesterday. We were blown away by how rich and delicious it was. The recipe also called for bittersweet chocolate & I used Ghirardelli chocolate chips. It was rich, not too sweet. Devine with cinnamon whipped cream as a topper. A snowy winter day’s dream! I’ve also used both in my espresso—num!
Great in coffee
Pleasantly bitter taste and adds a nice depth to braises and stews.
Love, love, love Cacao. Use it in my coffee, tea and even on chicken.
I’m all for the principal of this cacao, but the flavor does not live up to the hype. It’s bland.