Chocolate chips and wafers made from chocolate with 56% cocoa content. Medium viscosity. Made with real vanilla powder and no lecithin.
This palm oil has a low melting point of about 70 degrees F. It is liquid at ambient temperature, but it can produce a precipitation of saturated triglycerides if stored in cool places.
All purpose trans-fat free shortening, white in color, neutral in flavor, made from the stearin and olein fractions of the palmfruit oil.
Cocoa Nibs are roasted and broken-up natural segments of the cocoa bean, ranging from 2 to 10 mm. Our nibs are selected 2 to 4 mm pieces.
This high-quality, alkalized or "Dutched" cocoa powder is a full bodied black powder with a very intense flavor. It is ideal for use in "Oreo-type" cookies, bakery products, or for blending with other cocoa ingredients. Our black cocoa powder is made from Peruvian beans.
Ciranda offers a GOLD and SILVER alkalized cocoa powder with 10 to 12 percent cocoa butter content:
Palmfruit stearin is the palm fraction with the highest melting point. Solid at room temperature, it is white and neutral in flavor.
Our richest cocoa powder product, the premium quality alkalized cocoa powder has a cocoa butter content of 20 to 22% to provide maximum flavor. The product is made predominantly from Dominican Republic beans.
An ideal replacement for cocoa powder, this Mediterranean fruit has been used for ages to make a nice drink powder or baking ingredient. It is also high in fiber!
Light amber honey with a rich flavor and high enzymatic activity. Ciranda's organic polyfloral honey, also called wildflower honey, derives from the nectar of a variety of flora.