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: 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
- Hot Rose Cacao
- 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.
- cacao powder
Morogoro Cacao & Royal Cinnamon
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!
Morogoro Cacao Powder
I’ve been baking for a long time and this is the best cacao powder I’ve found. Makes an unusually scrumptious cup of hot cocoa, delicious brownies and is excellent for making frosting.
Excellent for red chili
I used this to enhance my world class red chili (my opinion only). It did add a depth that was very special. I highly recommend this for your red chili
Delicious fruity sweet cacao
The Morogoro Cacao is so delicious, that the second I finished the small jar (50g), I ordered the big plastic container... and I rarely buy spices in big quantities. It's definitely not a dark bold flavored cacao powder, it's quite fruity, sweet and somewhat milky I dare say. I personally prefer having in my kitchen both a dark roasted cacao and a mild fermented cacao, so I hope Burlap & Barrel will expand the cacao powder offering. I enjoy using it for baking, waffles / pancakes, mixing it in my oatmeal or smoothies. It doesn't dissolve easily into liquids, I recommend mixing it very well for good results and having a little bit of patience. The hot cacao I make with this is always smooth and creamy.
Secret ingredient for my coffee.....
Great for just kicking up a notch of subliminal chocolate flavor in my coffee.
Delightful Chocolatey Flavor
This is the most delicious cacao powder I've ever eaten. Its chocolate flavor is perfectly balanced and has a natural sweet note. I add it directly into my coffee, blended with a mini whisk, along with my coconut milk and enjoy a wonderful mocha. Will buy again.
Essence of cacao
Earthy, faintly picante, mushroom notes, dark, warm, and aromatic. A rounded tablespoon goes in my coffee every morning, and of course it is great for baking. There is bad news, however. My wife has learned to expect a tablespoon in her coffee also.