Guittard Cocoa - 10oz Drinking Chocolate Can: Grand Cacao

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Guittard Cocoa: Grand Cacao Drinking Chocolate - 10oz Can

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  • NJ
Brand: Guittard
  • ★ 53% Cacao
  • ★ Non GMO
  • ★ All Natural
  • ★ gluten free
  • Premium Collection Etienne chocolate is finely ground and added into fine-quality, old-fashioned, Dutch process cocoa powder to achieve intense chocolate flavor; a full-bodied, creamy texture; rich, red-brown, dark chocolate color; and comforting, home made, pudding-like, baked chocolate aromas.
    Serving size: 1 Tbsp (10g)

    Amount per serving

    Calories 4Calories from Fat 0

    % Daily Value*

    Total Fat 1.5g2%

    Saturated Fat 1g5%

    Cholesterol 0mg0%

    Sodium 0mg0%

    Total Carbohydrates 6g2%

    Dietary Fiber 1g4%

    Sugars 5g

    Protein <1g

    Vitamin A 0%Vitamin C 0%

    Calcium 0%Iron 10%

    Other Amounts
    Potassium 181mg

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

    INGREDIENTS: cane sugar, cocoa (dutch processed with alkali), cacao beans, cocoa butter, canilla beans, natural flavor. Made in a Peanut-free, tree nut-free, & gluten-free manufacturing facility.

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

    For a breakfast treat, afternoon pick-me-up or a double chocolate dessert serve these with a cup of steaming Grand Cacao Drinking Chocolate.

    Yield: 8 scones
    Working Time: 1.5 hours
    This recipe contains: Gluten, Dairy

    1¨ø cups [252g] unsifted all-purpose flour
    ¨ø cup [62g] Grand Cacao
    2 teaspoons baking powder
    5 tablespoons unsalted butter
    ¨ú cup [80g] sweetened dried cranberries (optional)
    ¨ø cup [180g] milk
    1 teaspoon milk
    1 tablespoon coarse sugar

    Preheat oven to 425¨¬F. Line a baking pan with parchment.
    Combine flour, Grand Cacao and baking powder in bowl of food processor fitted with metal blade, processing until uniform.
    Cut butter into 5 slices and blend into dry ingredients just until incorporated.
    Add cranberries and milk and pulse until the ingredients come together.
    Transfer to lightly floured surface and with floured hands form into a 9-10 inch circle about 1-inch thick.
    Brush top with milk and evenly sprinkle with sugar.
    Cut into 8 wedges.
    Bake 12-15 minutes.
    Serve warm.

    16.00 Ounces
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