Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

Sourced Directly From Caribbean Farmers, Cultivated Sustainably In Accordance With Fair Trade Practices.

Kosher certified

Ingredients: Alkalized Theobroma cacao, Coconut Certified Kosher Flavor

Size: 250 grams (8.8 oz.)

Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter.

When to use cocoa and when to use chocolate

When creating a recipe for a chocolate dessert, flavor isn’t the only attribute to consider—texture is also important. The finished texture of a dessert is strongly influenced by the types of fat in the recipe, be it butter, oil, cocoa butter from chocolate, or a combination.

In creamy desserts, chocolate’s usually best. Some desserts need the silkiness that only cocoa butter can provide. Cocoa butter is an unusual fat because it melts at a temperature very close to our body temperature. Chocolate that’s hard and solid at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the luxurious mouth-feel of cocoa butter really shines, so for these desserts, chocolate is almost always preferable to cocoa powder. That doesn’t mean cocoa powder is a no-no for such recipes. In fact, adding a tablespoon or two to puddings or mousses along with the chocolate can boost the flavor without altering how the custard sets up.

Compare hot cocoa and hot chocolate

Here’s an easy way to experience the difference between cocoa and chocolate. My recipe for hot cocoa (front cup) uses cocoa powder (with milk) and it’s plenty chocolatey. The cup in the background is hot chocolate, made with chopped bittersweet chocolate. The cocoa butter makes it taste richer, but the chocolate flavor is more muted at first.

70% of this hot sauce is pure Carolina Reaper peppers, which average about 1.5 million SHU.  The Carolina reaper starts out with a fruity taste for about a millisecond, immediately turning to “molten lava”.  Start the Madness!

Heat: INSANE (approx. 1.5 million Scoville)                                                                                                                                                               Ingredients: Carolina Reaper Pepper, Water, Salt, Onion, Cane Vinegar, Garlic , Lemon Juice, Acetic Acid, Absorbic Acid, Xanthum Gum,   Size: 5 oz.

Trinidad Moruga Scorpion hot sauces are the perfect condiment to take your next dish from great to amazing. We have several recipes available in our blog about the wonders of pepper sauces.  Take your next dish to the insane level now!

The Trinidad Moruga Scorpion Crushed Pepper Sauce is so hot that we created an entirely new heat level – Insane- to reflect how truly hot this is. Prepare for attack!  Do you like pain – of the blazingly hot peppery persuasion?  The Trinidad Moruga Scorpion pepper has been dubbed world’s hottest.  Fact.  Put this in your mouth and find out why.  You are that crazy.

70% of this hot sauce is pure Carolina Reaper peppers, which average about 1.5 million SHU.  The Carolina reaper starts out with a fruity taste for about a millisecond, immediately turning to “molten lava”.  Start the Madness!

Heat: INSANE (approx. 1.5 million Scoville)                                                                                                                                                               Ingredients: Carolina Reaper Pepper, Water, Salt, Onion, Cane Vinegar, Garlic , Lemon Juice, Acetic Acid, Absorbic Acid, Xanthum Gum,   Size: 5 oz.

Trinidad Moruga Scorpion hot sauces are the perfect condiment to take your next dish from great to amazing. We have several recipes available in our blog about the wonders of pepper sauces.  Take your next dish to the insane level now!

The Trinidad Moruga Scorpion Crushed Pepper Sauce is so hot that we created an entirely new heat level – Insane- to reflect how truly hot this is. Prepare for attack!  Do you like pain – of the blazingly hot peppery persuasion?  The Trinidad Moruga Scorpion pepper has been dubbed world’s hottest.  Fact.  Put this in your mouth and find out why.  You are that crazy.