A standing pouch of Ragged Coast Chocolates Bittersweet Chocolate Baking Discs, 71% Cacao - 16 ounces, made with directly traded cacao, is displayed. Discs are scattered in front of the pouch on a white surface against a plain background.
A brown bag of Ragged Coast Chocolates Bittersweet Chocolate Baking Discs, labeled "71% Cacao" and "100% Direct Trade Chocolate," is standing on a white surface against a plain background, highlighting its commitment to directly traded cacao and being non-GMO certified.
Hands are carefully holding and positioning a white bowl filled with Ragged Coast Chocolates' Bittersweet Chocolate Baking Discs, 71% Cacao - 16 ounces, on a light surface.
A bowl of non-GMO certified chocolate frosting next to Ragged Coast Chocolates' Bittersweet Chocolate Baking Discs, 71% Cacao - 16 ounces, and a chocolate cake being frosted on a wire rack. A knife with frosting is placed on the rack.
A white measuring cup filled with Ragged Coast Chocolates' Bittersweet Chocolate Baking Discs, 71% Cacao - 16 ounces is placed on a white marble surface. Additional non-GMO certified dark chocolate disks are scattered next to the cup.

Bittersweet Chocolate Baking Discs, 71% Cacao - 16 ounces

Regular price$19.99
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A versatile dark chocolate perfect for baking, ganaches, and custards. Manufactured by our partners in Quito, Ecuador using directly traded cacao exclusively from Latin America. Deep chocolate flavor and smooth mouthfeel, with notes of red wine and pine forest. Paper packaging is 100% compostable.

This chocolate is direct trade, and non-GMO certified.

Cocoa Liquor (Cocoa Mass) from Latin America, Sugar, Cocoa Butter, Emulsifier (Non GMO Soy Lecithin).

Allergens: Soy. May Contain Trace Amounts of Egg, Milk, Peanut, Tree Nuts.

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LET'S GET BAKING

Notes From The Kitchen

Frequently Asked Questions from Bakers Like You

We value using the highest quality ingredients. Our product is rigorously tested for heavy metals, made from a growers’ choice blend of cacao from farms in Dominican Republic, Ecuador, and Peru, and uses Non-GMO soy lecithin.

To make enough to fill and frost a 2-layer, 9-inch cake, you’ll need 12 ounces 71% Bittersweet Chocolate discs (¾ of package), 4 ounces unsalted butter cut into chunks, and 16 ounces heavy cream

The possibilities are endless! Get inspired and check out our tutorials on our favorite uses, including Chocolate Mousse and Chocolate Pie.