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Grenada Chocolate Company Pure Organic Grenada Cocoa Powder, 170g

Supplied inside resealable pouches!

Pure and delicious, perfect for hot-chocolate, chocolate ice-cream, baking, etc. Grenada’s cocoa is known for its extra rich flavour and strength. Our Organic* Cocoa Powder is uniquely rich* and flavourful because of our small-scale relatively low-pressure home-made cocoa butter press and, of course, because of the special taste of our cocoa beans!

*Certified Organic according to the USDA-NOP final rule by CERES (Certifier of Environmental Standards) GmbH/Certified according to regulation EEC 2092/91 by CERES GmbH

All Grenada bars and cocoa powder are suitable for vegans, and vegetarians.

*This is a rare cocoa/cacao powder which has NOT been chemically treated (i.e. it hasn’t been alkalised in a process technically known as Dutching. This uses harsh chemicals to remove the cocoa butter and make it more easy soluble).

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USD$13.86 USD$13.86
Out of stock
SKU
BB-2409

Manufacturer
The Grenada Chocolate Company

Grenada’s organic cocoa is grown in managed rain forest which huge diversity of trees, especially lime, lemon, sweet and Seville oranges as well as guava, avocado and many other tropical fruits. Other important food crops are bananas and pigeon peas which fix nitrogen in the soil.

Pure and delicious, perfect for hot-chocolate, chocolate ice-cream, baking, etc. Grenada’s cocoa is known for its extra rich flavour and strength. Our Organic* Cocoa Powder is uniquely rich* and flavourful because of our small-scale relatively low-pressure home-made cocoa butter press and, of course, because of the special taste of our cocoa beans!

*Certified Organic according to the USDA-NOP final rule by CERES (Certifier of Environmental Standards) GmbH/Certified according to regulation EEC 2092/91 by CERES GmbH

All Grenada bars and cocoa powder are suitable for vegans, and vegetarians.

Supplied in resealable pouches

*This is a rare cocoa/cacao powder which has NOT been chemically treated (i.e. it hasn’t been alkalised in a process technically known as Dutching. This uses harsh chemicals to remove the cocoa butter and make it more easy soluble).