Excellence Chocolate Bar 70% Cocoa, 3.5 Ounces, 144 Per Case

Wine pairing: Pair with cabernet sauvignon or bold red wines for a refined tasting experience
Office treats: Stock your workplace pantry for after lunch sharing and team break room snacks
Home baking: Melt into ganache, brownies, or dessert toppings for rich dark chocolate flavor
Gift giving: Offer as an elegant, accessible gift for colleagues and special occasions

Who Would Benefit

• Wine enthusiasts who enjoy pairing dark chocolate with bold red wines
• Office managers and team leads stocking break room pantry supplies
• Home bakers who need premium dark chocolate for desserts and ganache
• Chocolate lovers who prefer rich, balanced dark chocolate without bitterness
• Gift buyers looking for an elegant, ready-to-give dark chocolate option

Product Highlights

• 70% cocoa dark chocolate with a deep color and well-balanced flavor profile
• Silky texture that is robust but not overpowering, neither bitter nor intense
• 3.5-ounce bars for convenient individual serving or easy sharing
• Made with premium cocoa beans from world-renowned growing regions
• 144 bars per case for cost-effective bulk purchasing
• Expertly crafted with the finest ingredients for gourmet-quality taste

Yummy Recipes

Classic Dark Chocolate Ganache

Ingredients:

• 6 bars Excellence 70% Cocoa Dark Chocolate (21 ounces total), chopped
• 2 cups heavy whipping cream
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Chop the dark chocolate bars into small, even pieces and place in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 to 4 minutes.
3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes.
4. Stir gently from the center outward until the ganache is completely smooth and glossy.
5. Whisk in the softened butter and vanilla extract until fully incorporated.
6. Use immediately as a cake filling or frosting, or let cool to room temperature for a thicker consistency. Refrigerate for 2 hours if you need a firm, sliceable texture.

Time: 10 minutes active; 2 hours resting for a thick ganache.

Dark Chocolate Brownies

Ingredients:

• 2 bars Excellence 70% Cocoa Dark Chocolate (7 ounces total), chopped
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and line a 9 by 13 inch baking pan with parchment paper.
2. Melt the dark chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
3. Whisk in the sugar until well combined, then beat in the eggs one at a time and add the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, and fold gently until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
6. Allow to cool completely in the pan before cutting into squares. Cool for at least 1 hour for clean cuts.

Time: 15 minutes prep, 25 to 30 minutes bake, 1 hour cooling.

Rich Mocha Hot Chocolate

Ingredients:

• 1 bar Excellence 70% Cocoa Dark Chocolate (3.5 ounces), chopped
• 1 cup whole milk
• 1 cup freshly brewed strong coffee, cooled slightly
• 1 tablespoon granulated sugar (optional, to taste)
• 1/2 teaspoon vanilla extract

Instructions:

1. Chop the dark chocolate bar into small pieces and place in a large mug.
2. Heat the milk in a small saucepan over medium-low heat until steaming but not boiling, about 3 minutes.
3. Pour the hot milk over the chopped chocolate and stir until fully melted and smooth.
4. Stir in the cooled coffee, sugar if desired, and vanilla extract.
5. Transfer to your favorite mug and serve immediately. Top with whipped cream if desired.

Time: 5 minutes total.