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Baking Buff-up: Unsweetened chocolate is popular for baking because you can control the flavor and sweetness. While there is no difference between dark bittersweet chocolate and semi-sweet chocolate both are great to eat, however for baking the difference is that bittersweet has no added cocoa butter – which is why semi-sweet chocolate is preferred for chocolate chip cookies.
Good for You!: Chocolate shares some benefits of dark veggies because they both have flaxonoid, an antioxidant that helps protect against free radicals. In one study, women who ate extra flavonoid-enriched cocoa daily had clearer, softer skin after three months.
Finishing Touch: Dusting desserts with confectionery sugar is de rigueur, but cocoa is also a pretty (and tasty) decorative topping. Or try a little of each for a unique look and taste.