Dark Chocolate Spread - Oxfam Fair Trade - 400g

Why Cocoa Liquor is the Secret to the Ultimate ‘Gooey’ Bake? For the serious home baker, making the perfect brownie is like a special ritual. We’ve all been there: chasing that elusive, paper-thin crackle on top and a centre so fudgy it’s practically molten. Most high-street recipes rely on standard cocoa powder or melted supermarket chocolate, but these often result in a "cakey" or overly sweet finish. If you want a professional, truffle-like density that stays gooey for days, you have to look at the chemistry of your fats and solids. The secret used by artisan patisseries? Cocoa Liquor. By moving away from processed chocolate and back to raw building blocks, you gain total control over the texture and intensity of your bake. The Recipe: Professional Cacao Paste Brownies Yield: 16 Decadent Squares | Prep time: 15 mins | Bake time: 20–25 mins The Ingredient List (Metric) 200g Whole Food Earth Cocoa Liquor (Cacao Paste): Chopped finely. 100g Whole Food Earth Organic Cacao Butter: For a silkier, cleaner melt. 250g Organic Coconut Sugar: For deep, natural caramelisation. 3 Large Free-Range Eggs: Essential they are at room temperature. 1 tsp Vanilla Bean Paste & A generous pinch of Himalayan Pink Salt. 80g Spelt Flour (or Almond Flour for GF): Low gluten keeps the structure soft. 50g Organic Cacao Powder: Sifted to remove lumps. 100g Raw Cacao Nibs (Optional): For a sophisticated, crunchy inclusion. The Method 1. The Gentle Melt Preheat your fan oven to 160°C. Line a 20cm (8-inch) square baking tin with greaseproof paper, leaving an overhang to help you lift the brownies out later. Using a bain-marie (a heatproof bowl over a saucepan of simmering water), slowly melt the Cocoa Liquor and Cacao Butter. Ensure the base of the bowl doesn't touch the water. Once glossy, remove from the heat and stir in the Coconut Sugar. 2. The Emulsion In a separate large bowl, whisk your room-temperature eggs and vanilla for about 3 minutes until pale and aerated. Slowly pour the warm chocolate mixture into the eggs, folding gently with a spatula. You’re looking for a thick, glossy emulsion that holds its shape in "ribbons." 3. Sift and Fold Sift the Cacao Powder, flour, and salt directly into the bowl. Fold together with a large metal spoon or spatula until just combined. Crucial: Over-mixing at this stage develops gluten, which turns a gooey brownie into a sponge cake. Stop the moment the streaks of flour disappear. 4. The Bake Pour the batter into the tin and level the top. If using Cacao Nibs, scatter them evenly now. Bake in the centre of the oven for 20 to 25 minutes. The Pro Test: Give the tin a gentle shake at 20 minutes. The edges should look set and slightly papery, but the centre should still have a distinct "wobble." If a skewer comes out clean, you’ve overbaked them. You want sticky, fudgy crumbs on that skewer. 5. The Setting Phase This is the hardest part of the recipe: Patience. Allow the brownies to cool completely in the tin at room temperature. For that professional, dense fudge texture, refrigerate the tin for at least 2 hours (or overnight) before slicing. This allows the cacao butter to set the structure into a gooey masterpiece. Precision in Every Batch In professional baking, the margin between a masterpiece and a mistake is measured in grams. We know that when you’re prepping a 6kg bulk order for a busy café or a high-stakes Easter event, you need to trust your supply chain. At Whole Food Earth, we treat your ingredients with the same precision you bring to your kitchen. Whether you are ordering a 500g pouch of Cacao Butter or a 6kg wholesale haul of Cocoa Liquor, our tracking and verification systems ensure that what you receive is exactly what your recipe requires. Ready to elevate your Easter baking? From raw ingredients for the pros to ready-to-eat vegan treats for the family, explore our full collection today. Shop Our Professional Cacao Range

Whether it’s a rainy Tuesday afternoon tea or a full-blown Sunday showstopper, we Brits take our baking seriously. But as we become more mindful of what we put into our bodies, many of us are looking to ditch the "white stuff." Refined sugar provides sweetness but very little else. Fortunately, nature has provided a pantry-full of alternatives that not only satisfy your sweet tooth but also bring deep caramel notes, moisture, and even a little extra nutrition to your bakes. If you’re ready to upgrade your kitchen cupboard, here are five natural alternatives to refined sugar that you can find right here at Whole Food Earth. 1. Organic Coconut Sugar: The 1-to-1 Hero If you’re new to natural baking, Organic Coconut Sugar is your best friend. Made from the sap of the coconut palm, it has a gorgeous, deep scent reminiscent of toasted caramel or butterscotch. Why bakers love it: Unlike liquid sweeteners, coconut sugar has a similar texture to brown sugar. You can usually swap it in a 1-to-1 ratio for white or brown sugar in most recipes. Best for: Chewy cookies, flapjacks, and coffee cakes. Top Tip: It doesn’t dissolve quite as quickly as white sugar, so give your butter and "sugar" mixture an extra minute of whisking to get it nice and smooth. 2. Date Sugar: The "Whole Food" Winner Technically, Date Sugar isn't "sugar" at all—it’s simply dried, pitted dates that have been ground into a fine powder. This makes it the ultimate choice for those who want to keep their ingredients as close to the earth as possible. Why bakers love it: Because it’s made from the whole fruit, it retains the fibre and minerals found in the date. This means it doesn't cause the same aggressive "sugar spike" as refined varieties. Best for: Adding to porridge, crumbles, and dense loaves like banana bread. Top Tip: Since it is ground fruit, it doesn’t melt or dissolve. Avoid using it in delicate sponges or meringues where a smooth texture is vital. 3. Erythritol: The Low-Calorie Choice For those watching their calorie intake or following a keto lifestyle, Erythritol is a game-changer. It is a sugar alcohol found naturally in some fruits and fermented foods. Why bakers love it: It has about 70% of the sweetness of table sugar but contains zero calories and has a zero glycemic index (meaning it doesn't affect blood sugar levels). Best for: Light sponges, muffins, and tea loaves. Top Tip: Erythritol can have a slight "cooling" sensation on the tongue. To balance this, try using it in recipes that feature warm spices like cinnamon or ginger. 4. Maple Syrup: Liquid Gold Maple syrup isn't just for pancakes. Pure Organic Maple Syrup is a fantastic way to add moisture and a distinct, woody sweetness to your bakes. Why bakers love it: It’s incredibly rich in antioxidants and minerals like zinc and manganese. It also adds a beautiful golden hue to your crusts. Best for: Drizzling over traybakes, sweetening raw vegan tarts, or making homemade granola. Top Tip: When swapping a dry sugar for maple syrup, reduce the other liquids in your recipe (like milk or water) by about 60ml for every 250ml of syrup used to keep the consistency right. 5. Chopped Dates & Raisins: Nature's Candy Sometimes, you don't need a powder or a syrup at all. Organic Chopped Dates or Raisins can act as the primary sweetener in many rustic bakes. Why bakers love it: You get a burst of sweetness in every bite along with a boost of iron and potassium. Best for: Scones, fruit cakes, and "raw" energy balls. Top Tip: Soak your dates in boiling water for 10 minutes and then blend them into a paste. This "date paste" can be used as a direct replacement for liquid sweeteners in cake batters for a moist, fudgy result. Ready to start your sugar-free baking journey? At Whole Food Earth, we believe that eating well shouldn't mean missing out on the joy of a home-baked treat. By switching to natural alternatives, you're not just "quitting sugar"—you're discovering a whole new world of flavour.

There is a profound difference between a standard jar of peanut butter and a artisanal, stone-ground almond or cashew butter. If you’ve ever looked at the back of a supermarket jar and seen "Palm Oil," "Emulsifiers," or "Refined Sugar," you know why the DIY route is the only way for a true whole-food enthusiast. Making your own nut butter gives you total control over the roast, the texture, and the nutritional profile. Whether you’re a professional chef prepping for a busy week or a home cook looking for a cleaner snack, here is how to master the art of the spread. 1. The Foundation: Selecting Your Nuts The quality of your butter is entirely dependent on the quality of your raw materials. At Whole Food Earth, we recommend starting with raw, organic nuts to ensure the natural oils are fresh and unoxidised. Almond Butter: Use our Organic Whole Almonds (skin-on) for a deep, earthy flavour and extra fibre. Cashew Butter: Our Organic Whole Cashews create the smoothest, most decadent "velvet" butter imaginable—perfect for vegan baking. Hazelnut Butter: Combine our Organic Raw Hazelnuts with Raw Cacao Powder for a sophisticated, healthy "Nutella" alternative. 2. The "Pro" Step: To activate or To Roast? While you can make butter from 100% raw nuts, a light roast helps release the natural oils, making the blending process faster and the flavour more intense. The Kitchen Method: Spread your nuts on a large baking tray and roast in a fan oven at 160 C for 8–12 minutes. You aren't looking to "cook" them—just to warm them until they smell fragrant. Pro Tip: Let the nuts cool for just 5 minutes before blending. Warm nuts release their oils much more readily than cold ones, saving your food processor from overheating. 3. The Blending Journey: Don't Panic! Making nut butter is a test of patience. Whether you are using a high-speed blender or a food processor, the mixture will go through four distinct stages: The Flour Stage: The nuts turn into a fine powder. The Clump Stage: The oils begin to release, and the "flour" starts sticking to the sides. Use a spatula to scrape it down. The Paste Stage: It looks like thick, dry dough. Keep going! The Liquid Gold Stage: Suddenly, the mixture turns glossy and pourable. This is the moment the magic happens. 4. Elevating the Flavour (The Inclusions) Once you have your smooth base, it’s time to get creative. This is where your Whole Food Earth pantry shines: The Crunch: Stir in a handful of Raw Cacao Nibs or chopped Pistachios at the very end for texture. The Sweetener: Avoid honey or maple syrup as they contain water and can cause the butter to "seize" (turn hard). Instead, use a pinch of Organic Coconut Sugar or Pink Himalayan Salt. 5. Storage and Longevity In the UK climate, homemade nut butter is incredibly stable. Store it in one of our airtight glass jars in a cool, dark cupboard. It will stay fresh for up to a month—though in most households, it rarely lasts a week. The "Chocolate" Twist: Fold in some melted Cacao Liquor for a rich, dark chocolate nut butter that is entirely sugar-free. Ready to start your first batch? From the rarest raw nuts to the essential cacao add-ins, find your ingredients today. Shop Our Raw Nut Collection This is a perfect addition. For customers who want the nutritional benefits of raw, cold-processed nuts but don't have the time (or the high-speed blender) to make their own, featuring a brand like RAWGORILLA reinforces your position as a curator of the highest-quality health foods in the UK. Here is a section you can add to the "Nut Butter Masterclass" article, or use as a standalone "Product Spotlight". The Artisanal Alternative: RAWGORILLA Stone Ground Nut Butters While making your own nut butter is a rewarding kitchen project, we know that life is busy. If you’re looking for that same raw, uncompromised nutritional profile without the cleanup, we are proud to have RAWGORILLA. RAWGORILLA shares our "earth-first" philosophy, producing nut butters that are truly in a league of their own. Here is why they are a staple on the Whole Food Earth shelves: 1. The Cold-Made Difference Most commercial nut butters—even "natural" ones—are made using high-speed metal grinders that create significant friction heat. RAWGORILLA uses an artisanal stone grounding process. By keeping the temperature low throughout production, the delicate enzymes, vitamins, and healthy fats within the nuts remain completely intact. It’s "raw" in the truest sense of the word. 2. Strictly Single-Ingredient In a world of complex labels, RAWGORILLA is refreshingly simple. Our butters are single-ingredient masterpieces. No Palm Oil: Protecting rainforests and your health. No Added Sugar or Salt: Allowing the natural, creamy sweetness of the organic nuts to shine. No Emulsifiers: Just 100% pure, organic nuts. 3. Professional Texture Achieving a truly "silk-smooth" almond or cashew butter at home can be difficult without industrial equipment. RAWGORILLA butters are stone-ground to a professional standard, making them the perfect "cheat code" for your toasts or as a swirl in your morning porridge. Why shop at Whole Food Earth? We know that for our "Pro" bakers and bulk-buyers, consistency is everything. If you are ordering a 10kg wholesale supply of cashews to launch your own small-batch butter brand, or simply a 1kg bag for the family, you need to know you are getting exactly what you paid for. At Whole Food Earth, every order is digitally weight-verified at our UK dispatch station. Our scales are calibrated to ensure that every gram of our premium organic nuts is accounted for, providing you with the perfect ratio for your recipes every single time.