A vegan-friendly designation indicates that the product does not contain animal ingredients nor animal-derived ingredients but may contain traces of animal products due to shared equipment.

Cocoa Beverage Preparation Instructions: For 1 serving, combine 1 tablespoon [5 g] Cocoa Rouge and 1 tablespoon [12 g] sugar (or up to 2 tablespoons [10 g] Cocoa Rouge and 2 tablespoons [24 g] sugar for an indulgent variation) in a small saucepan or microwave-safe mug. Measure 1 cup [227 g] milk. Stir 1 1/2 tablespoons [22 g] milk into cocoa mixture until smooth. Mix in remaining milk. Heat and stir in saucepan until bubbly at the edge or for about 1 minute in microwave or to desired temperature. May be enjoyed cold without heating. Substitution for Unsweetened Chocolate: To replace 1 ounce [28 g] of unsweetened chocolate, use 3 tablespoons [15 g] Cocoa Rouge plus 1 tablespoon [14 g] unsalted butter or choice of oil. Cocoa Macaroons: This cookie has a chewy, moist and fudgy center with a crisp crust. Try it with or without the ground almonds for a different flavor and texture. Makes 15, 22-g cookies. 1/2 cup [42 g] Cocoa Rouge cocoa powder; 1/2 cup [65 g] finely ground almonds (optional); 1 cup [113 g] confectioners' sugar; 1/16 tsp salt; 2 [50 g] egg whites; 1 tsp vanilla extract; 1 cup [75 g] coconut, flaked, sweetened. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Mix cocoa, ground almonds (optional), sugar and salt in a large bowl. Add egg whites and vanilla. Mix until glossy. Mix in coconut until coated. Scoop by rounded teaspoons [22 g] onto prepared cookie sheet, leaving 2 inches between each one. Bake for 13-15 minutes or until the surface is crusty, puffed and cracked. The centers will appear moist. Cool pan on rack for 15-30 minutes until cookies can be handled and will release from parchment paper. Store in airtight container when fully cooled.

Guittard Chocolate Company