S i p p i n g

C h o c o l a t e

P o w d e r

Enjoy a carefully blended drinking chocolate, brought to you with love and a commitment to excellence using the same premium cacao found in all our other Terroir offerings. Superior organic sugar cane from Brazil adds the perfect balance of sweetness, and when combined with a dash of salt and vanilla bean powder, we find ourselves melting in awe of perhaps the finest chocolate beverage component in existence.

Terroir Chocolate: 77% Ecuador | Dark

Ecuador
Ecuador is renowned for producing some of the finest cocoa beans in the world, and its dark chocolate is highly prized by chocolate connoisseurs for its unique flavor profile, rich history, and exceptional quality. The country’s cacao is particularly renowned for its complex, fruity, and floral notes, which contribute to the distinct taste of Ecuadorian dark chocolate.

The terroir 77% dark chocolate from Ecuador is a dark chocolate for the purists. With only organic fine-flavor cacao and organic cane sugar used, there is nothing to hide behind...only the flavor and aroma of great, ethically sourced cacao. Aside from being a nearly flawless preparation of cacao, this Ecuadorian single-origin has a nice classic cocoa base with a touch of nutty and fruit flavors.

Theobroma Cacao Cultivar
The Theobroma cacao plant, commonly known as the cocoa tree, is the source of all chocolate products. The cacao tree produces cocoa beans, which are harvested and processed to make chocolate, cocoa powder, and other products. The cacao plant is native to the Amazon rainforest in South America, but today it is cultivated in tropical regions around the world.

Within the Theobroma cacao species, there are three main cultivars, each with its own unique characteristics that influence the flavor, aroma, and texture of the chocolate made from their beans.

7 BOXES

Our year-round rigorous sourcing allows us to have an evergreen product with a flavor profile of high quality. This rigorous sourcing takes a considerable amount of time, but we think it makes the difference and is a system we use for all our products.

110cal / serving

Sipping chocolate offers a rich and wholesome way to enjoy the deep, indulgent flavors of premium cacao. Made with finely ground chocolate and cocoa powder, it retains more natural antioxidants, flavonoids, and essential minerals like magnesium and iron. These nutrients support heart health, brain function, and overall well-being. Lightly sweetened and free from artificial additives, sipping chocolate provides a luxurious yet mindful treat that satisfies cravings while delivering nutritional benefits.

Fudgy Cacao Nib Brownies

Onyx Sipping Chocolate can be used for more than sipping chocolate. Try adding 1-2 Tbsp into your favorite chili, bbq sauce, spice rub, or mole sauce, ice cream mix, pancake batter, oatmeal, and more.

While we love it in all of the above and more, we are definitely partial to our fudgy cacao nib brownies. Try out our recipe below:

Ingredients:

• 10 Tablespoons Unsalted Butter
• 1/2 Cup Sugar
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Cup Onyx Sipping Chocolate Powder
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon salt
• 2 Eggs
• 1/2 Cup All Purpose Flour
• 1/2 Cup Onyx Cacao Nibs (Optional but recommended)

Instructions:

• Preheat oven to 325*F
• Prep 8x8" baking pan with parchment paper
• Add butter to saucepan and cook until it fully melts, but not browns
• Once melted, stir in the sugar, cocoa powder, Onyx Sipping Chocolate Powder, vanilla, and salt.
• Stir well until fully blended together.
• Set the saucepan aside to cool for 10-15 minutes
• Place eggs in a medium bowl and whisk well for 30 seconds until frothy
• Add whisked eggs into cooled batter and stir batter vigorously
• Add flour and stir wel, batter will be thick
• Stir in cacao nibs
• Spread brownie batter into prepared pan
• Bake brownies for 20-25 minutes, until edges look dry and start to pull away from pan, the middle will look slightly underbaked
• Let cool completely, remove from pan, cut and enjoy!

Sipping Chocolate

Onyx Sipping Chocolate Powder is so much more than simply sipping chocolate! This versatile powder can be used to make hot chocolates, mochas, chocolate cold foam, milkshakes, and more.
Before you jump into the world of possibilities, we recommend starting with it's main and first purpose and idea, as a sipping chocolate. Enjoy!

Yields a 6oz Sipping Chocolate

• Hot Sipping Chocolate:
  Heat 6oz of milk on low. Weigh out 1oz (3 TBSP) of the chocolate powder mix and add to milk.
  Whisk to dissolve and once a low simmer is reached, whisk vigorously to create a rich froth.
• Iced Sipping Chocolate:
  Mix 2oz hot water with 1oz (3 TBSP) chocolate powder mix
  Whisk to dissolve completely. Pour over ice, add 3oz cold milk

About The Product
This drinking chocolate is the perfect hybrid for a delicious, user-friendly chocolate beverage. Elevated above the standard hot cocoa mix with the addition of genuine chocolate shavings and vanilla bean powder, but not as cumbersome as a European-style drinking chocolate. Simply whisk into warm milk (or alt milk) and enjoy a cozy cup of cocoa or add some espresso to make a chocolate-forward mocha. Add a dollop of whipped cream or a couple of marshmallows and you'll be transported to a respite from the cold on a snowy day

Find out more info about where the chocolate this sipping chocolate is built off of comes from:

COSTA ESMERALDAS
Less than 10 miles inland from the town of Muisne in the Esmeraldas province. Cacao orchards were established six years ago on former cattle pasture with very steep terrain. Establishment of cacao, timber, and other fruit trees has reduced erosion on the farm site. Esmeraldas has an unusual climate, with little variation in average temperatures. The region has relatively short wet season from January to May each year, but during the dry season, the weather is almost always overcast with light drizzling rain.

Costa Esmeraldas is a family owned and operated 100-hectare cacao farm. All members of the Salazar family (Fredy, Monica, and siblings Freddy and Indira) actively participate in the cacao business. Freddy is directly responsible for managing operations at the farm and post-harvest center. Management of the cacao orchards create over 40 full-time jobs within the local community in rural Esmeraldas.

Fermentation is executed using a five-tiered cascade system. Cedar wood boxes with ~450 kg capacity. The fermenting mass is turned once at 36 hours, and then every morning until fermentation is complete. Total duration of fermentation is 5 ½ days. All cacao is sun dried on sliding mesh racks. High-walled polyethylene tunnels cover all drying structures. Gradual drying is practiced during the first three days. Finish-drying to a moisture content of 7% is on concrete patios. All dry cacao is stored in breathable jute bags for at least two months to allow oxidation and volatilization of acidity. After aging, beans are checked for moisture content, and if necessary, spread for re-drying.

About The Program
Onyx cafes have become synonymous with award-winning quality, and now, we’re bringing that same expertise directly to you with Barista Provisions, a thoughtfully curated collection of premium beverage powders designed to equip everyone with incredible tools to create delicious, high-quality drinks at home, in cafés, and beyond.

We’ve spent years refining ingredients, perfecting recipes, and testing in our cafes to create drinks that are both delicious and unforgettable. Now, we’re sharing the best of what we discovered with you. With Barista Provisions, we take the guesswork out of achieving balance, depth, and consistency. Whether you’re a seasoned barista or a home enthusiast, our mixes offer a seamless way to craft exquisite drinks, unlocking creativity and delight in every cup. With simple, versatile applications, these powders aren’t just for making lattes—they’re also an open invitation to experiment. Use them in cold foams, smoothies, baked goods, and more to create something truly special.