I love Green and Blacks chocolate, and was lucky enough to be sent some products to try out in my baking.

Some lovely cocoa powder and some dark cook’s chocolate.

I normally buy “normal” chocolate as oppose to cooking chocolate, as the normal cooking chocolate often seems to be full of sugar, and just not as nice as normal stuff. This chocolate has a high content of cocoa solids, which apparently make it melt much easier. Also, for handy measuring, each square weighs 5g. It is 72% cocoa, and the ingredients are (all organic of course) cocoa mass, cane sugar, cocoa butter, soya lecithin, vanilla extract, whole milk powder. It is lovely and rich, and did melt very easily.

The cocoa powder is amazing (it was already my favourite brand by far). What I did not realise until reading the box was that this can also be called “Dutch” cocoa powder. I have read about this in recipes, but never seen it in the shops. But on the side it says that Potassium carbonate is commonly added to cocoa powder to help balance out the acidity, and to enhance the chocolate aromas. This must be why I prefer this brand to others, which are 100% cocoa powder. I always wondered why this stuff seemed better!

I used them to make a lovely chocolate cake for Andy’s Dad’s birthday, and it was much appreciated by everyone! See the picture here. (scroll down)

I also used the cocoa powder in some delicious chocolate fudge cookies. Here they are coming together- the cocoa powder made the mixture such a lovely dark colour;

The cookies once baked;

I would give both products 10/10 cherries. They do exactly what they are supposed to do, they are delicious.  Of course the ethics of the company, (the fact they use fair trade and organic ingredients) also gives them top marks from me

I am looking forward to using them in lots of other chocolate based baking too