Elevate your home baking to extraordinary levels with Awfully Chocolate's premium chocolate baking products. From decadent baking chocolate to rich cocoa powder, our range of high-quality ingredients will transform your creations into masterpieces. Discover the joy of baking with the finest chocolate in Singapore, and unlock your culinary potential.
At Awfully Chocolate, we believe that exceptional baking starts with exceptional ingredients. That's why our baking chocolate and cocoa products are crafted from the finest cocoa beans, carefully selected and processed to ensure superior quality and purity. Experience the difference in the richness, depth of flavour, and velvety texture they bring to your creations.
Discover a world of possibilities with our diverse range of baking ingredients.
Cocoa powder is the dry, defatted powder that remains after cocoa butter is extracted from cocoa beans. It adds a concentrated chocolate flavour to baked goods. Couverture chocolate, on the other hand, contains a higher percentage of cocoa butter, giving it a smoother texture and making it ideal for tempering and creating intricate chocolate decorations.
Awfully Chocolate offers a wide range of premium baking chocolate, cocoa powder, and couverture chocolate available for purchase online and at our physical stores in Singapore. You can also find our products at select gourmet food retailers.
Yes, you can use cocoa powder to make delicious hot chocolate. Simply combine cocoa powder with hot milk or water, sweetener, and a pinch of salt. For a richer hot chocolate experience, try using our premium dark chocolate powder.
Absolutely! Our baking chocolate and couverture chocolate are of premium quality and are perfect for both home bakers and professional pastry chefs.
100% cocoa powder is unsweetened and has a very intense chocolate flavour. It's ideal for recipes where you want a deep, dark chocolate taste, such as brownies or flourless chocolate cakes. Keep in mind that you'll need to adjust the sweetness in your recipe when using 100% cocoa powder.
When properly fermented, Nacional cacao from Manabí tends to be well-balanced with moderate acidity and tannic structure, famously aromatic, with a highly complex range of flavor notes across the floral-fruit spectrum, often with grassy and nutty notes, among other accompanying characteristics.
