Chocolates & Sweeteners
Not for Chocolate Lovers Only
Chocolate is made from the cocoa bean and any of its components, chocolate liquor, cocoa butter and cocoa powder. The percent cacao will determine intensity of the chocolate flavor.
Chocolate has been cultivated in Mexico and Central America for centuries. The Mayans and Aztecs used cacao to make a rich chocolate drink for their religious ceremonies. Today, almost everyone loves chocolate. In fact, 52% of American name chocolate as their favorite flavor. Switzerland, Austria and Ireland are a few of the world's most chocolate loving countries, with a per capita consumption of more than 19 pounds of chocolate per year!
From chocolate chip cookies to chocolate cake to mole’ sauce, chocolate is used for more than baking and candy making. Only your imagination limits the many ways to add the decadent flavor of chocolate to your recipes.
Sugars, Honeys & Syrups
Sugars, syrups and honey are essential ingredients in your pantry, especially for bakers and pastry chefs. However, not all sweeteners are created equal. Depending on your recipe, the type of sweetener you use can make the difference between a great dessert and a disaster.
Organic Cane Sugar can be used in almost everything, from sweetening your morning coffee or breakfast cereal to making baked goods. For your other baking needs, you may require sweeteners that vary in taste, texture and intensity. Demerara Sugar has large, course crystals and is prefect for sprinkling on top of cakes and cookies. Coconut Palm Sugar, Brown Sugar and Coconut Sugar will give your recipes a more a sweet, caramel-like flavor.
Honeys and syrups are often used as a substitute for cane sugar. Honey, which is 25% sweeter than cane sugar can be used to sweeten beverages and in baked goods. Natural sweeteners like Agave Nectar can also be used in baking.