Belcolade Real Belgium Chocolate (Cocoa) 1 lb

This is magnificent cocoa! Once you try it, you'll never go back! It's as rich and intense as Ramstadt Breda Rich Dark Cocoa but it is very distinctive, complex, and with mellow undertones. We don't use it all the time -- it's our "go-to" special occasion cocoa -- but when...

This is magnificent cocoa! Once you try it, you'll never go back!

It's as rich and intense as Ramstadt Breda Rich Dark Cocoa but it is very distinctive, complex, and with mellow undertones. We don't use it all the time -- it's our "go-to" special occasion cocoa -- but when we use it, it's fantastic.

  • About three times the cocoa butter of most store brands, 22/24%. Cocoa butter gives richness and flavor and mellows the harshness found in cocoa beans.
  • Produced in Europe and imported into the US by a Spanish company for high-end restaurants and bakeries.
  • Compares to fine chocolate in your baking.

You can spend more, but you won't find better. There is a reason that the best pastry chefs, bakers, and candy makers in the world choose this cocoa. If the cost doesn't matter, try this cocoa. It's that good.


The Chocolate Lover's Brownies

We recommend Ramstadt Breda Rich Dark Cocoa or Belcolade Dark Cocoa. Be sure that your cocoa has a high cocoa butter content.


  • 1 cocoa powder
  • 1 cup all-purpose flour
  • 2 sticks (1 cup) butter, melted
  • 2 1/4 cups sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 teaspoons vanilla
  • 2 cups walnut pieces


You will need a 9 x 13-inch baking pan, two mixing bowls—one of them medium or large, and a whisk. The larger bowl should be microwave safe to save you a step. We recommend using parchment paper.

  1. Preheat the oven to 350°F.
  2. Grease the pan with a little shortening and line it with parchment paper. The shortening will hold the paper in place. Set aside.
  3. In the smaller of the two bowls, whisk the cocoa and flour together to break up any clumps and disperse the cocoa. Set aside.
  4. In the larger of the two bowls, melt the butter in the microwave. Add the sugar and the salt and stir. Add the eggs and the vanilla and stir until mixed.
  5. Add the cocoa and flour mixture to the liquid mixture. Stir until combined. Add the chopped nuts and stir.
  6. Scrape the batter into the prepared pan with a spatula and spread the batter evenly. Bake for 25 minutes in a dark pan or until the toothpick comes out fairly clean but with batter on it. Place the pan on a wire rack and cool for five minutes then, grasping the edge of parchment paper and tipping the pan up over a wire rack, pull the cake onto the wire rack. Let cool for at least another five minutes and then slip the cake onto a cutting board for slicing.

See What Customers Are Saying

I was curious to try this cocoa after reading all of the wonderful reviews. When I opened my first package, I pulled out a teaspoon of it and smelled it. I was astounded at the difference between this and other cocoa. It was so silky! All of the desserts I've made with it have received rave reviews. My mom's fudge recipe was good before, but with this cocoa, it was better than ever! I have several other brands of cocoa in my house (Hershey's, Ghiradelli, etc.), and I have no desire to use them. I made Mississipi Mud bars for the Super Bowl, and everyone who tasted them commented on how wonderful they were. I knew they were outstanding because of this cocoa. I just bought sixteen more pounds of it, so I can share it with my family and friends —Jan

I have bought six pounds so far and will every time it is on sale. Perfectly sealed so it stays fresh. I have my cup of hot chocolate made my way every morning and sometimes a treat in the afternoon, the European way. Heaping tablespoon of cocoa, add hot water, honey and a touch of cinnamon, stir and add milk to taste. Yummmy ...... of course you can use hot milk instead of water, but I prefer mine this way. Enjoy ....... and stock up while the price is right —Johanna B

I've been watching this cocoa for weeks and finally broke down and bought it. I'm so glad I did. It's so much better than the cocoa I used to use. The color is a rich dark brown rather than light brown, it's finer, and it smells like chocolate instead of powder. My double chocolate chip cookies turned out with amazing flavor. I highly recommend this! —Meghan

Customer Reviews

Based on 4 reviews Write a review

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Belcolade Real Belgium Chocolate (Cocoa) 1 lb
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