null

Guittard Cocoa - 8oz Can Unsweetened: Cocoa Rouge

 bulk discounts 
Buy 9 or more: $6.50 ea
Regularly $6.86
(Unit Price: $0.86 / oz.)
(1 review)
Guittard Cocoa - 8oz Can Unsweetened: Cocoa Rouge

 
  • NJ
Brand: Guittard
  • ★ Non-GMO
  • ★ Gluten Free
  • ★ No sugar added
  • ★ unsweetened
  • ★ all-natural
  • Favored by professional pastry chefs, the intense bittersweet character, rich, deep-red color, robust, fudge-like flavor and full chocolate essence is ideal in baked goods such as cakes and pastries. The intense yet subtle Dutched flavor provides a perfect complement to other ingredients.

    Perfect for baking applications and decadant chocolate drinks!
    NUTRITIONAL FACTS
    Servings: 45
    Serving size: 1 Tbsp

    Amount per serving

    Calories 20

    % Daily Value*

    Total Fat 1g1%

    Saturated Fat .5g3%

    Cholesterol 0mg0%

    Total Carbohydrates 2g1%

    Dietary Fiber 1g4%

    Sugars 0g

    Protein 1g

    Vitamin A 0%Vitamin C 0%

    Calcium 2%%

    Other Amounts
    Potassium 4%, Vitamin D 5%

    *Percent Daily Values (DV) are based on a 2,000 calorie diet.

    INGREDIENTS: Cocoa processed with alkali in the Dutch tradition.


    Nutritional facts, ingredients, & allergen information are provided for convenience only. They may contain inaccuracies or omissions and they may not be up-to-date.

    CHOCOLATE SABLES

    The Chocolate Sablé is the little black dress of biscuits: reliable, grown-up and with just a little hint of naughtiness! They take no time at all to make, but the rewards are bountiful.

    Ingredients

    For the sablé dough
    275g plain flour
    40g cocoa powder
    3/4 teaspoon bicarbonate of soda
    1/2 teaspoon flaked sea salt
    200g unsalted butter at room temperature, diced
    50g caster sugar
    200g light brown sugar
    1/2 teaspoon vanilla extract
    175g dark chocolate (60–70% cocoa solids), finely chopped

    For the coating
    250g dark chocolate (60–70% cocoa solids), tempered
    cacao nibs, to sprinkle (optional)

    Directions

    Sift the flour, cocoa powder and bicarbonate of soda into a medium bowl and add the sea salt, then stir together. Set aside.

    Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth. Add the dry ingredients to the bowl and mix together until you have a mixture that looks sandy (which is what sablé means in English), add the chocolate and mix to combine. The final dough should look almost like soil; it should not have formed into one large ball of dough. This is the key to getting the correct texture; mixed for too long the biscuits will be tough.

    Tip out the mixture onto a work surface and gently press together to form a uniform dough. Divide in half and roll into two logs, 4cm thick.

    Wrap in clingfilm and put them in the fridge to chill for 3 hours or until firm. (At this point you can freeze the dough for baking at a later date, or do as I do and bake one half of the dough and freeze the second.)

    Preheat the oven to 180C (160C fan oven)/gas 4 and line three baking trays with baking parchment. Remove the dough from the fridge and, using a thin, sharp knife, cut into rounds about 1cm thick. Put the biscuits onto the baking trays, leaving 2cm between each one. Bake for 10–12 minutes until set around the outside but still soft in the centre.

    Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.

    Line a baking tray with baking parchment. Once the biscuits are cool, dip each one halfway into the tempered chocolate, allowing the excess to drip off. Put onto the prepared tray and sprinkle with a few cacao nibs before allowing the chocolate to set fully at room temperature. The biscuits will keep for up to one week stored in an airtight container.

    Tip
    Although I have given a suggestion for the cocoa percentages of the chocolate used in this recipe it is purely a guide; you can use whichever chocolate you prefer. The key is to use one that you love.

    (recipe is taken from my book Patisserie Made Simple by Kyle Books and the recipe photograph is by Laura Edwards)



    UPC:
    071818750005
    Weight:
    16.00 Ounces
    Gift wrapping:
    Options available
    Bulk Pricing:
    Buy in bulk and save

    1 Review Hide Reviews Show Reviews

    • 5
      COCOA ROUGE unsweetened cocoa powder

      Posted by Linda Allen on Mar 14th 2019

      Rich, smooth and truly chocolatey. Great for drinking and baking.