This set highlights a trio of cocoa-derived ingredients for baking:

• Chefs Ground Chocolate
  70% Camino Verde, Ecuador(500 g)
  In this coarsely ground chocolate, we taste notes of fudge brownie, caramel, and roasted almond. Our pastry kitchen prefers this form of chocolate for fast and easy melting; it’s ideal for hot chocolate, cakes, pies, and creams that call for melted chocolate.
• Large Chips
  70% Camino Verde, Ecuador (500 g)
  In this harvest, we taste unique notes of fudge brownie, caramel, and roasted peanut. Each bag contains enough chips to make two batches of Dandelion Chocolates own Chocolate Chip Cookies, with a handful left over for nibbling.
• Cocoa Nibs
  Semuiliki Forest, Uganda (350 g)
  These cocoa nibs feature tasting notes of tropical fruit and roasted nuts. We recommend using nibs like nuts in cookies, salads, breads, confections anywhere you want to add a bit of crunch.

Pair all three ingredients with Making Chocolate: from Bean to Bar to Smore: our 366-page hardcover book that includes everything we’ve learned about making chocolate since the day we first cracked open a cocoa bean. Its a complete guide to making chocolate from scratch, and provides recipes for use with our single-origin cocoa nibs and two-ingredient chocolate including our European Drinking Chocolate, Maybe The Very Best Chocolate Chip Cookie, and Red Velvet Beet Cake to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.