Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)

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$25.99 (as of March 5, 2020, 8:52 am) & FREE Shipping. Details

Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)
Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)

Treat your favorite chef or hot chocolate lover to this premium cocoa powder made from perfectly roasted, well-fermented beans. Each and every canister comes with delicious recipe ideas for baking inspiration.

Taste the Difference

Scharffen Berger Natural Unsweetened Cocoa Powder is purer than alkalized powder, giving it a richer chocolate flavor and a fuller aroma.

Sweet as Syrup

Mix Scharffen Berger Natural Unsweetened Cocoa Powder with granulated sugar and hot water to create your own chocolate syrup! It tastes especially delicious over ice cream sodas.

Treat Your Favorite Baker

Canisters of Scharffen Berger Natural Unsweetened Cocoa Powder make a superb present, whether on my own or tucked into a basket of other gourmet ingredients.

That Chocolate Cake

Bake this cake, and everyone will ask you for the recipe!
That Chocolate Cake

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Calmly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy. Divide the batter lightly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Eliminate from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely. To frost the cake, place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting excessive of the first layer. Top with the second one layer. Spread the remaining frosting excessive and sides of the cake, heating the knife again as necessary.

  • Unsalted butter and flour for pans
  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Scharffen Berger Unsweetened Natural Cocoa Powder
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 2 large eggs, Calmly beaten
  • 1/2 cup canola oil
  • 1 cup whole milk
  • 1 cup boiling water
  • Chocolate frosting
About Scharffen Berger Chocolate Maker

Chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger founded Scharffen Berger Chocolate Maker in 1977.The pair tested a couple of combinations in their San Francisco kitchen before perfecting a unique blend of beans that highlighted the true flavor of cacao. The result is an array of distinctive chocolates. Each and every one is characterized by complexity and balance, not unlike fine wines. Today, Scharffen Berger Chocolate Maker travels the world to source the finest cacao from small sustainable farms. Of the more than 150 samples we taste Each and every year, only some are good enough to develop into Scharffen Berger Chocolate.

Specification: Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)
















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