Our rich, nutty Morogoro Cacao Powder is made from organic cacao beans from the famous Kokoa Kamili cooperative in the Morogoro region of Tanzania. The beans are not roasted before grinding — they're fermented and sun-dried for a fruity, bright flavor.
This raw cacao powder is great for sweets and delicious as a savory ingredient — try it as an alternative to paprika in stews, chilis and tomato sauces, where it adds sweetness and depth similar to caramelized onions, barbecue or soy sauce.
Highlights
Kilombero Valley, Morogoro Region, Tanzania
Naturally fermented & sun-dried
Cacao bean solids, ground. (Theobroma cacao var. Trinitario)
Dried Cherry • Tannins • Bittersweet Chocolate
Cooking tips
- Replace paprika with cacao in stews, sauces, chili and rubs
- Swap out for processed cocoa powder in brownies, chocolate cakes or puddings
- Mix with milk (or milk alternative) for delightful hot chocolate
- Replace chocolate for a rich mole sauce
RECIPES
SOURCING
The Kokoa Kamili cooperative is comprised of nearly 3,000 smallholder farmers in the Kilombero Valley. They provide training and support for their member farmers, as well as cocoa tree seedlings (over 140,000 so far) for free or well below cost.
Kokoa Kamili supplies cocoa beans to a lot of well-respected chocolate makers here in the US, including Dandelion Chocolate in San Francisco and Raaka in NYC.
With this spice, they've gone one step further and turned the cocoa beans into powder. Rather than relying on someone else to take this step, they're creating an opportunity to bring more money back to their member farmers.
Their cacao powder is minimally processed and unroasted: the beans are fermented using the cacao fruit sugars, and then heated gently to extract the fat (which is used to make cocoa butter). The powder is the byproduct of the cocoa butter-making process, which is typically used for cosmetics.
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United StatesMorogoro Cacao & Royal Cinnamon
I made Melissa Clark’s Classic Hot Chocolate recipe from the NYTimes yesterday. We were blown away by how rich and delicious it was. The recipe also called for bittersweet chocolate & I used Ghirardelli chocolate chips. It was rich, not too sweet. Devine with cinnamon whipped cream as a topper. A snowy winter day’s dream! I’ve also used both in my espresso—num!
United StatesChocolate pudding
1/3 cup of this raw powder in a traditional recipe made a rich and tasty pudding.
United StatesRich chocolate flavor
I have used the Morogoro Chocolate for sprinkling on top of cappuccinos and for chili beans and it tastes great
United StatesComplex delicious flavor!
I am absolutely obsessed with the Morogoro cacao powder, I always have a big container in my pantry. It has a classic but surprisingly complex flavor that goes well with both savory and sweet dishes. Like most cacao powders it takes a while to dissolve and can clump, so I recommend sifting for baking and using a frother / mini blender for hot cacao.
Supermarket
Fair Trade