| | |  | Oils/Spreads/Pastes | Home » » » Cocoa Barry Extra Brute (Reddish) | | | | | | | Description: | | Cacao Barry Cocoa Powder Extra Brute 100% cocoa, 22/24% cocoa butter (2.2 lb). Luminous and intense red, very flavorful. For covering truffles or a copper-colored powdering. | | | Features: | |
• 2.2 lb
• Item is perishable and requires expedited shipping.
| | | Product Details: | | | Product Weight:
| 3.0 pounds | | Package Length:
| 0.0 inches | | Package Width:
| 0.0 inches | | Package Height:
| 0.0 inches | | Package Weight:
| 3.0 pounds | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
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Most Helpful Customer Reviews
6 of 6 found the following review helpful:
Greatest Hot Cocoa Ever!Jan 14, 2011
By D. Waite
After hearing rumors about full fat, dutch processed cocoa powder, and sick to death of the anemic offerings by Hershey's, etc., I took a chance and ordered the 1kg bag of the Callebaut brand of dutch processed cocoa. They sent me this brand instead, along with a note stating it's the exact same product, just different packaging.
I use this stuff *exclusively* to make hot cocoa, using 2% milk and either dark brown sugar or blue agave syrup, depending on my mood. Trust me; I'll NEVER go back to regular cocoa again. The dark chocolate contains more antioxidants and is more flavorful than the bleached Hershey's offerings, and I use less than half the sugar one would normally put in cocoa (about two tablespoons per 10oz mug).
My recipe: Into 12oz warm milk (just past drinking temperature, NEVER boiled) add two tablespoons dark cocoa powder, and 1-2 tablespoons (level) dark brown sugar (to taste) OR one tablespoon agave syrup. Stir. Add vanilla or cinnamon if desired (not required).
A much healthier, and MUCH TASTIER alternative to the powder packets on sale at the supermarket.
Starbucks wishes it had cocoa this good. **IT DOESN'T**
4 of 5 found the following review helpful:
smooth and delishious!Jun 28, 2010
By Mary S. Dickson
I made my mouse with this instead of Hershey's special dark cocoa, it mixed more smoothly and the mouse was great. It was not as dark as the Hershey's in-between the regular cocoa that I make milk chocolate mouse with and the special dark chocolate that I make the dark mouse with. The recipe is so easy, its on the special dark cocoas box. 2/3 cups of cocoa, 1 cup sugar, 1 pkg gelatin (mix 1/4 cup of water with gelatin,& add 1/3 cup boiling water to it) 2 teaspoons of vanilla and 2 cups of heavy cream. ( I use 1 cup heavy cream and 1 cup 1/2 & 1/2). You just add the cocoa, sugar (reg or Splenda) the vanilla & mix on low - then add the cream until it is stiff or peaking - add the gelatin mixture and pour into containers! refrigerate for 1/2 hour and enjoy! Mary
2 of 3 found the following review helpful:
Just the aroma is incredible!!!!!!!!Jul 02, 2010
By Operafilly
I mix it with non fat plain yoghurt and stevia for a delicious "chocolate pudding."
Can't wait to start cooking with it.
2 of 3 found the following review helpful:
Beautiful metallic copper colored cocoa for fine toppingsOct 28, 2009
By Michael A. Duvernois
Great stuff. Used it as a dusting for truffles and flourless chocolate cakes. Wish it would come in a smaller package, but this is good stuff if you can use a kilo of it.
0 of 1 found the following review helpful:
Cacao Extra DarkNov 24, 2010
By Sheriberri2
All I can say is: Yummmmm ! I use it in my coffee & some french vanilla creamer YummmmOOO ! : )
Will be ordering again, Thanks
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