Food Thoughts launches Luxury Dark and White Choc Chips made with Awarding-Winning Fino de Aroma Beans

Fairly traded baking brand Food Thoughts has expanded its organic baking cocoa and cacao powders, with the launch of new Luxury Dark and White Chocolate Chips.

The single origin, Fino de Aroma (found amongst the top 8% cocoa beans in the world) products are carefully sourced from fairly traded partners who contribute to the development of communities in Colombia. They are now on sale in Sainsbury’s and online at www.foodthoughts.co.uk, inspiring a nation of thoughtful bakers.

The new chips can be used in a variety of bakes, from cookies and brownies, to cakes, desserts and more.

The Food Thoughts Luxury Dark Chocolate Chips 200g are made from 70% Cacao. With a deep and intense dark chocolate flavour in every bite, they are ideal for baking simple pleasures such as dark chocolate chip cookies and decadent and sophisticated chocolate desserts. The chips are suitable for vegetarians and vegans and are nut and gluten free.

The Food Thoughts Luxury White Chocolate Chips 200g are made from 35% Cacao. Crafted with the finest Fino de Aroma cocoa beans, the chips give a deep and creamy floral flavour, perfect for recipes including cookies, brownies, fudge, and more. The new chips are suitable for vegetarians and are nut and gluten free.

The new Luxury Dark and White Choc Chips join the existing Food Thoughts range, which includes Food Thoughts Fairly Traded Organic Cocoa Powder 125g (RRP £2.45), Food Thoughts Natural Cacao Powder 125g (RRP £3.15) and Food Thoughts Roasted Cacao Nibs 125g (RRP £3.60), all available from Sainsbury’s and www.foodthoughts.co.uk.

Fiona Esom, Executive Director, Food Thoughts said; “The award-winning, Fino de Aroma bean is used in just 7% of chocolate produced in the world. Each bean has a deliciously deep and intense flavour that brings a delectable taste to homemade bakes. These new chocolate chips can be used in so many ways and we hope home bakers enjoy incorporating them into bakes in 2022 and beyond.”

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