Organic Fair Trade Cocoa

Nutrition Facts
Valeur nutritive

Serving Size: 1/3 cup (28 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 60 Fat / Lipide: 4 g6% Saturated / saturés: 2.5 g11% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 5 mg0% Carbohydrate / Glucides: 15 g5% Fibre / Fibres: 9 g37% Sugars / Sucres: 0 g Protein / protéines: 5 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 4% Iron / Fer: 30%


Ingredients: Organic cocoa Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: Peru

Chocolate Bread Pudding Recipe

4 C day-old cubed French or Italian bread
1 ¾ C nonfat milk
1/2 C unsweetened cocoa
1/2 C sugar
2 eggs, beaten
1 tsp vanilla extract

1. Preheat oven to 350°F and coat an 8 x 8 inch baking dish with nonstick cooking spray.
2. Place bread cubes in a large bowl. Heat milk in a small saucepan until simmering. Whisk in cocoa powder and sugar.
3. Place beaten eggs in a small bowl.
4. Add about 1/4 cup of the warmed cocoa milk to the eggs, and stir. Then add this cocoa and egg mixture to the rest of the cocoa milk, along with the vanilla.
5. Pour liquid over the bread and stir the bread cubes, allowing them to soak up the liquid.
6. Empty into baking dish and bake for 45-50 minutes until set.


Cocoa beans were first used in ancient South American cultures as currency and to create a drink called xocolatl (ground and mixed with water and spices). The Latin name for cacao is Theobroma Cacao, which is translated as "food of the gods." Cocoa did not come in powdered form until 1828 when a Dutch chemist named Coenraad Johannes Van Houten found a way to extract the cocoa butter.


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