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The unroasted cacao really changes the game here — the Classic Dark tasted almost jammy right out of the wrapper, and it melted into my brownies with a fruitiness that came through even after baking. I’ve already ordered another kit to experiment with the single-origin notes in a ganache.

I was skeptical about unroasted cacao in baking chocolate, but the classic dark melts smooth and gives brownies a bright, fruity edge that's totally different from anything I've used before. The single origin from Zorzal really comes through in the finished bake.

The unroasted cacao is a game changer for my brownies, the fruity notes from the Classic Dark really come through in the final bake. I used it straight from the bag and the texture melted down smooth and even.