Valrhona Cocoa Powder
The perfect baking chocolate
TASTING NOTES FROM THE CURATOR
A very fine powder in a warm and deep mahogany color, the Valrhona Cocoa Powder is Dutch-processed (alkalized) and has no sugar added, making it the perfect chocolate to use in baking. It has a pure and intense cocoa taste, with strong flavor qualities.
PREPARATION AND PAIRINGS
Aside from using it in truffles, cakes, brownies, and cookies, the Valrhona Pure Cocoa Powder is also the ideal chocolate powder for making the most delicious hot chocolate:
- Combine ½ tbsp (or more for more intense flavor) Valrhona Cocoa Powder with ½ tbsp powdered sugar in your favorite mug.
- Mix together, and add in a splash of vanilla extract, and a dash of salt.
- Add in a little bit of hot milk, enough to dissolve the powder mixture.
- Pour in some heated milk, stir until completely combined.
- Enjoy!
A SWEET CENTURY
Founded in 1922 by French pastry chef, Albéric Guironnet, Valrhona has been making the finest quality chocolates in the small village of Tain-l’Hermitage in France for almost an entire century. Dedicated to creating unique artisan chocolates with high quality ingredients, and complex, but balanced and consistent flavors, they are one of the leading manufacturers of gastronomic chocolate in the world.
Storage Instructions
Store in a dry cool place away from moisture.
