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The cocoa-kissed possibilities of chocolate sugar are limitless. Especially when it comes in a shiny new CrateChef box centered around sweets.
This month’s CrateChef box featuring recipe developer and baking blogger Jenn Davis features Black Onyx Chocolate Sugar. This salt-free sugar-based blend radiates notes of chocolate, wood, flowers, and cinnamon. The result is a brownie-like flavor that sweetens just about anything.
The distinctly dark Black Onyx cocoa powder in the blend has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. This extreme alkalization neutralizes natural bitterness for even sweeter treats.
Jenn shows us how best to use the blend in her cookbook The Southern Baking Cookbook. Try it in the Peanut Butter and Bourbon S’mores (pg. 93). In other recipes, we recommend replacing 25-50% of standard "Dutch" cocoa measurement with this blend to produce darker, richer while retaining all the moisture.
Fine ingredients like this take desserts from good to great! We’re eager to see how you experiment with this dark delicacy.