With notes of dried cherry and bittersweet chocolate, Morogoro cacao is amazing in sweets and also for savory dishes like stews, chilis, and tomato sauces. It’s a special ingredient that adds sweetness and depth similar to caramelized onions, barbecue, or soy sauce. What’s even better is where it comes from. Made up of around 3,000 farmers, the Kokoa Kamili cooperative is known for supplying cocoa beans to many well-respected chocolate makers in the US, including Dandelion Chocolate in San Francisco and Raaka in NYC. Their cacao powder is minimally processed and unroasted; the beans are fermented using the cacao fruit sugars, and then heated gently to extract the fat (which is used to make cocoa butter).
The glass jar and metal lid are curbside recyclable, and the plastic sifter is recyclable through TerraCycle by following our special instructions.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
About the Brand
Burlap & Barrel
This direct trade spice company is a public benefit corporation that works directly with smallholder farmers producing spices biodynamically and organically using traditional techniques. The incredible quality of their spices has been lauded in the New York Times, Food & Wine, and CBS News, among others.Shop Brand
How to use
Replace paprika with cacao in stews, sauces, chili and rubs. Or mix with milk (or milk alternative) for delightful cup of hot chocolate. Pairs well with Royal Cinnamon, Pemba Cloves, and Black Urfa Chili.