Cacao

Triangle - Travel cake mold by Frank Haasnoot

Fast service, great gear and great customer service

I recently started my chocolate and bon bon making journey and I have gotten most of my molds here. I am happy with the products and the service.

I love dealing with this company. They always have what I need, prompt service and excellent delivery that always on time. I love this company.

I appreciated the quick delivery and excellent selection of products as I dive in to the abyss of chocolate.

This is my first day using it. I am amazed at the time it has saved. So pleased. Cannot recommend this enough.

In searching for a certain product locally, I came across Zucchero’s website. I was delighted to find speciality Italian baking items locally that were not available at our Italian shoppes. Initial contact was via web chat to find out more about the company and products. For those interested, there is no storefront but a warehouse that is located in a Sentinal Storage bay. Local pickup for free is available: When the order is ready, one is given an email for a pickup time. Once at the Storage lobby, one would call the Zucchero rep to pick up the order, as the shortage lobby reception is different than Zucchero. Kati was awesome! Very knowledgeable, friendly, and customer focused. We even purchased a few more items while there, as seen some things we needed. Items were all new. Kati also provided us some chocolate samples for my pandoro/ panettone projects (will try out soon). Thanks again for all the help, as am learning different hobby baking projects.

3D PAVOCAKE SILICONE MOLD "Planet" - Emmanuele Forcone

Loved this flour. It is some of the best to work with

This is the best flour. Love this product

Shipped Shield Package Assurance

Can't complain with the quality, molds are very well built and durable. Definitely a worthy investment.

Lovely French flour varieties. Great prices for flour we would not normally get out here on the prairies. Fantastic service and outstanding people

Best buying experience ever

I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!