Ramstadt Breda Rich Dark Cocoa 16 oz.

"How good is your chocolate?"

Get twice as much for an extra $3!

If your cocoa doesn't have a high cocoa butter content,  it's not good enough. Store brands use 8 to 10% cocoa butter — it's cheap and it works. This is a fine European cocoa with 22 to 24% cocoa butter. Up to three times as much. That's not a small difference. That's the difference between a brownie and the brownie.

We've been testing cocoa for 20 years in our test kitchen in Rigby, Idaho. This is our baseline cocoa, the cocoa we test all newcomers against.  Only once has a newcomer measured up: our Belcolade cocoa. So now we carry Belcolade.

Questions About This Cocoa

• What makes it so good? Well, it's the cocoa butter, two to three times what's in the stores, but it's also the processing. In Europe, it's generations of working with cocoa beans.  It's artisan work handed down.  But no matter how good you are, you must have good, rich beans.
• Does it taste different? It tastes different. It even smells different. It has a deep, rich flavor. It's a richer flavor, but it's still smooth.
• Do I need to make any changes in my recipe? No. All cocoa is bitter without sugar. If you liked the recipe before, it will be better with better cocoa.
• How should I store my cocoa? Seal the bag and store it in a dark, cool cupboard. The ideal temperature is 60 to 70 degrees, not above the stove.
• How long will it last? Three years in a sealed bag in a cool cupboard.
• Will it last longer in the refrigerator or freezer?  No, in fact, it may affect the taste.  Just keep it dry and out of the sunlight.

Your friends and family will be astonished at the difference between this and store-bought cocoa. This is up to three times better! No wonder it is so rich, dark, and chocolatey.

They will be amazed at how much better your chocolate is.

Other cocoa you may be interested in:

• Ramstadt Breda Rich Dark Cocoa 8 oz. This is a starter size, a  perfect introduction.
• Ramstadt Breda Medium Dark Cocoa 16 oz. With 16% cocoa butter, it's about twice what the stores carry. We use this in some of our milk chocolate recipes. It has excellent reviews.
• Belcolade Rich Dark Cocoa 16 oz. This is the only cocoa we have found comparable to Ramstadt Breda Cocoa. It is a very good Spanish cocoa that is often unavailable.

See what your fellow bakers say:

• "Everything always tastes so much better." Pamela Belanger
• "The best cocoa I have ever used." Elizabeth Houghton
• "Makes everything more chocolatey." Wendee Benson
• "It's always awesome." Patricia Tate
• "We order lots to keep on hand." Peggy Stallings
• "It is so good that lesser quality just doesn't taste right." Bruce W. Boedecker
• "I am a German chocolate junkie. This gives a very authentic European flavor." Joe D.
• "Gorgeous, rich cocoa elevates all chocolate desserts." Sandi Edelson
• "It's the only cocoa I use . . . worth every penny." Jennifer Mattes
• "Words cannot express how much I LOVE this cocoa." Michele Barnes
• "I am very impressed with its richness and color, but mostly its taste. It's fantastic." Nisa
• "Yeah, it makes a difference. Thanks for introducing us to this." Bonnie
• "I haven't tasted one better. I will never buy anything else." Eva

Recipes from our Test Kitchen

How to Make a Much Better Hot Fudge Sauce with This Cocoa

It’s easy to make this hot fudge sauce with either 2/3 cup or 3/4 cup cocoa. Either makes a fabulous fudge sauce.

How to Make Delicious Chocolate Whipped Cream

You don't need to melt chocolate. With cocoa butter this high, your chocolate whipped cream will be rich.

See how to make better hot cocoa here.

Using really good cocoa and whole milk instead of nonfat dry milk, you can make richer, better cocoa than the canned mix found in grocery stores. And it's quick and easy to do.