I paid for this with my own money. No freebies. No cousins at the company. Just me, a whisk, and a big sweet tooth.
So here’s the setup. I picked up a 250 g pouch of AMMA 100% Cacau em Pó from Bahia (similar to the one featured in this hands-on Brazil cocoa review). It sat on my counter in a brown bag with a zip top. I also had a small tin of Nugali cocoa to compare. At home, my usuals are Hershey’s Special Dark and a half-used bag of Valrhona. I wanted to see what Brazil cocoa would do in my real, messy kitchen.
You know what? It surprised me in a quiet way.
If you’re curious about the broader story behind these beans, there’s an excellent overview on Brazzil Magazine that’s well worth the read. For a deeper dive into the numbers and regional nuances, check out this in-depth analysis of Brazil's cocoa sector.
First sniff, then a sip
When I opened the AMMA bag, a soft smell rose up. Not flashy. Warm and nutty. I got hints of toasted peanut, a little banana, and a tiny touch of wood. The powder felt fine, not chalky. It did puff a bit, so go gentle.
I made hot cocoa first. Two tablespoons powder, one tablespoon sugar, pinch of salt, and a cup of 2% milk. Low heat, whisk slow. The drink came out smooth and full. Less sharp than my Dutch-process cocoa. The taste felt round. Almost like cashew and dried plum. My kid said it was “like a hug.” I added one marshmallow. It melted slow and left a sweet ring. I smiled. Simple joys count.
Brownies: real-world test
Brownies tell the truth. I used my go-to pan recipe:
- 10 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1/2 cup Brazil cocoa (natural, not Dutch)
- 1/2 cup flour
- pinch salt
- splash vanilla
I swapped AMMA in, one for one, where I’d use Dutch cocoa. The batter looked lighter in color. Not that deep near-black shade I get from Special Dark. Baked for 24 minutes at 325°F.
How did they taste? Fudgy center. Shiny top. The flavor was deep but kind. Not sour, not sharp. Think roasted nuts and gentle fruit. I did miss that tiny bitter snap you get from Dutch cocoa. So the next pan, I added 1/4 teaspoon espresso powder. That brought the edge back. My neighbor, who eats half my tests, said, “Keep this one.” I wrapped two squares for her lunch the next day. They were even better cold.
Brigadeiro, because Brazil
I had to. One can of condensed milk, one tablespoon butter, three tablespoons Brazil cocoa. Low heat, stir and stir, till it pulls from the pan. Cool, roll in sprinkles.
This is where the cocoa shined. The taste felt clean and rich. Not muddy. The balls held shape and had a glossy coat. I made twenty. Nineteen made it to the plate. Don’t ask.
A savory curveball: chili night
I spooned one teaspoon into my beef chili. Right after the cumin and smoked paprika. It didn’t make the pot taste like dessert. It added body. A low hum, like a bass line. My partner guessed there was cocoa in it, but only after I asked. That’s a win to me.
Texture, clumps, and a quick fix
I live where the air gets sticky. The powder clumped by week two. Not bad, but enough to bug me. A quick sift fixed it. I moved the rest to a glass jar with a tight lid. Problem solved.
Also, it’s natural cocoa. Not Dutch-processed. That means it’s more acidic. For baking with baking soda, it works great. For recipes that count on Dutch cocoa, the color and rise may change. My red velvet cupcakes came out more tan than red. Still tasty, just not that deep hue.
Flavor notes and tiny nerd talk (promise, tiny)
Most Brazil cocoa I’ve tried leans warm and nutty (the same comfort vibe I get from this unexpectedly great Brazil nut butter). I get hints of banana, cashew, and light wood. Bahia lots, like this AMMA batch, taste sturdy and smooth. Pará beans I’ve had (a small bag of Nugali nibs) felt a touch brighter, with a little dried fruit vibe. Not loud, but there.
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Fun fact I learned from a chocolatier friend: farms in Bahia took a hit from a plant disease years back. Many switched to new trees and better care. You can taste the comeback—clean flavors, fewer off notes. That matters to me. If you’re curious how cultivation practices and chocolate making have evolved since, this comprehensive overview of cocoa cultivation and chocolate manufacturing in Brazil maps the journey beautifully.
Brands I’ve sipped and baked with:
- AMMA 100% Cacau em Pó (my main bag here)
- Nugali cocoa nibs (snacky, crunchy, a bit fruity)
- Dengo 70% bar (not powder, but gave me a sense of the region’s style)
Cacau Show? Fun for gifts, but the bars run sweeter. Not my pick for baking tests, though some of their latest releases line up with the observations in this honest take on Brazil chocolate—sweet wins, small misses.
The good, the iffy, and the “depends”
What I loved:
- Warm, cozy flavor that plays nice in drinks and brownies
- Smooth mouthfeel in hot cocoa
- Brigadeiro came out shiny and rich
- Great in chili and rubs for ribs (yes, I rubbed a rack; yes, it worked)
What bugged me:
- Clumps in humid weather
- Lighter color than Dutch cocoa in baked goods
- Price per gram was higher than my store brand
- Small bag goes fast if you bake a lot
Who it fits:
- Home bakers who like natural cocoa and clear flavor
- Folks who want a less bitter sip of hot cocoa
- People who enjoy single-origin style and care about where beans come from
Who may skip:
- If you want that deep black color, stick with Dutch-process
- If you need a super bold, tart fruit punch, you might prefer Ecuador or Peru
Little tricks that helped me
- Bloom it first: mix the cocoa with a splash of warm water till it’s a paste. Then add to batter or milk. Fewer lumps, bigger flavor.
- Add a pinch of salt. It wakes it up.
- For brownies, a tiny bit of espresso powder adds edge.
- Store it tight. Use a jar, maybe a food-safe silica pack.
- Sift before dusting cakes. It looks cleaner.
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Final take
Brazil cocoa didn’t shout. It hummed. My hot cocoa felt round and calm. My brownies tasted rich, even when the color ran lighter. Brigadeiro? A slam dunk. Chili? A quiet boost.
It won’t replace Dutch cocoa for every bake. Not for red velvet or when I want that dark, moody look. But it earned a spot on my shelf. I reach for it on weeknights, when I want comfort and steady flavor.
My score: 4.5 out of 5. I’ll buy it again—probably the same AMMA bag—and keep a backup, because my neighbor already asked for more brownies.