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Kibbles Dark Chocolate

100%

Made from 100% whole roasted West African cocoa beans & selected beans

100%

Intense cocoa with 100% pure cocoa content

No.1

The only cocoa mass lightly-alkalized with intense color and rich aroma

0%

No sugar content and is healthier than normal chocolate

The Black Record

Kibbles Dark Chocolate is widely used for various applications

Cookie Ice Cream
Chocolate Cake
Chocolate Popsicles
Chocolate Chip Cookies
Freshly Made Truffles

Hot Beverage & Milkshake

Chocolate Cake & Mousse

Ice Cream & Sauce

Chocolate Cookies

Truffles & Chocolates

Fall Essentials

Synergy Food
for Energy & Mood Boost

COCOAX'TEND Wellness Chocolate Drink

Ingredients:

  • 1 cup Fresh Milk

  • 2pcs COCOAX'TEND Kibbles

  • 1 tsp COCOAX'TEND Cocoa Flavanols Plus

  • 1 tsp Brown Sugar (optional)

 

Steps:

  1. Heat up milk till start to see bubble (80°C).

  2. Add in COCOAX'TEND Kibbles and brown sugar.

  3. Stir well or blend to get a smoother texture.

  4. Sprinkle COCOAX'TEND Cocoa Flavanols Plus on top for added nutrient.

Chocolate Cake

KIBBLES Dark Brownies

Ingredients:

  • 220g Unsalted Butter

  • 200g Eggs

  • 120g COCOAX'TEND Kibbles Dark Chocolate

  • 100g Brown Sugar

  • 90g Sugar

  • 50g Low Protein Flour

  • 20g COCOAX'TEND Ebony Cocoa Powder

  • 20g Hazelnut (Optional)

​

Steps:

  1. Cut COCOAX'TEND Kibbles Dark Chocolate into small pieces to melt easily.

  2. Add in unsalted butter into bowl and double boil COCOAX'TEND Kibbles Dark Chocolate with unsalted butter. Once melted, set aside to cool down (Temperature around 40-45°C).

  3. Add eggs, castor sugar and brown sugar into a clean mixing bowl. Mix well.

  4. Pour in reserved chocolate batter. Gently fold in the mixture until it is all well mixed.

  5. Sieve in COCOAX'TEND Ebony Cocoa Powder and flour to prevent cocoa powder and flour become lumpy. Mix well with a spatula.

  6. Pour half of the batter into a container or baking mould.

  7. Sprinkle hazelnut. Pour the rest of the batter into the mould.

  8. Bake 20 mins to 25 mins at 150°C.

  9. Allow it to cool before un-mould.

Heart Dessert

KIBBLES Hazelnut Mousse

Ingredients:

  • 250g Milk

  • 200g Whipping Cream

  • 80g COCOAX'TEND Kibbles Dark Chocolate

  • 80g Sugar

  • 40g Warm Water

  • 30g Hot Water

  • 15g COCOAX'TEND Low Fat Cocoa Powder

  • 8g Gelatin

  • Crushed Hazelnuts and chocolate for garnishing.

​

Steps:

  1. Soak gelatin in 40 g warm water.

  2. Cut COCOAX'TEND Kibbles Dark Chocolate into small pieces to melt easily.

  3. Add COCOAX'TEND Low Fat Cocoa Powder into 30 g hot water and stir well. Set aside for later use.

  4. Pour milk into a cooking pot and warm with low heat. Add sugar and cook together.

  5. After all is well-mixed, add in COCOAX'TEND Low Fat Cocoa Powder and stir well. Note to cook under low heat (approx. 60-70˚C).

  6. Add COCOAX'TEND Kibbles Dark Chocolate into the mixture. Stir under low heat until all is well mixed.

  7. Add in reserved gelatin. Stir until all is well mixed.

  8. Turn off the heat and let it cool.

  9. Whisk the whipping cream until soft peak is formed.

  10. Add small potion of the whipping cream into the mousse and mix gently.

  11. Add the remaining mousse into the whipping cream and mix well.

  12. Continue to cool the mousse using ice water until it reaches 20- 22˚C. This is to avoid shrinking of the mousse when you chill it later.

  13. Fill the mousse into desired container and chill for at least 4 hours.

  14. Garnish with crushed hazelnuts and chocolate.

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KIBBLES Basque Cheesecake

Ingredients:

  • 250g Cream Cheese

  • 140g Dairy Whipping Cream

  • 100g Whole Eggs

  • 70g Sugar

  • 60g COCOAX'TEND Kibbles Dark Chocolate

  • 15g Corn Starch

  • 3 Egg Yolk

​

Steps:

  1. Soften the cream cheese using a spade mixer. You may also use hand to soften the cream cheese.

  2. COCOAX'TEND Kibbles Dark Chocolate using double boil method and set aside for later use.

  3. When cream cheese is fully soften, add in whole eggs and mix gradually.

  4. Add egg yolk and continue to mix well

  5. Add whipping cream and mix well.

  6. Add reserved COCOAX'TEND Kibbles Dark Chocolate.

  7. Add sugar and continue to stir until all is well mixed.

  8. Sieve corn starch into batter to avoid the batter become lumpy.

  9. Continue to mix all using medium speed until it is thicken.

  10. Prepare a cake mould with greaseproof paper.

  11. Sieve the batter again so that the cheese cake is fine and smooth.

  12. Gently knock on the cake mould to release any air that trap inside the batter when pouring.

  13. Bake  20-25 mins at 200˚C ~220˚C.

  14. Allow it to cool before cutting and serving.

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6 Major Benefits of
Dark Chocolate

1.gif

Powerful source of antioxidants

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Reduces risk of heart disease

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Improves blood flow and lowers blood pressure

5.gif

Protects your skin from the sun

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Raises HDL and protects LDL from oxidation

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Improves brain function

​

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KIBBLES Dark Chocolate Ice Cream

Ingredients:

  • 125g Dairy Whipping Cream (Portion A)

  • 120g COCOAX'TEND KIBBLES Dark Chocolate

  • 90g Brown Sugar

  • 25g UHT Milk

  • 300g Dairy Whipping Cream (Portion B)

  • 300g TULIP Chocolate Coating (For Ice-Cream Outer Coating)

​

Steps:​

  1. Heat up the Whipping Cream (A), UHT Milk and Brown Sugar.

  2. Stir well to prevent the cream mixture burn. Cook the mixture until it boiled and thicken.

  3. Cut the COCOAX'TEND KIBBLES Dark Chocolate into small pieces and place it into a container.

  4. Add in the boiled cream mixture and mix well until all Cocoa Mass is melted. The chocolate cream is ready for later use.

  5. Whip the whipping cream (B) until soft peak is formed.

  6. Add a small portion of the whipped cream in to the Chocolate and mix gradually.

  7. Then pour all the chocolate mixture into the whipped cream and fold in slowly until all well mixed.

  8. Use a piping bag and pipe the chocolate cream into a mold. Mold can be silicone or plastic base on your preference.

  9. After pipe, freeze the chocolate ice cream for 5 hours or overnight.

  10. Melt TULIP chocolate coating in a container and dip the ice-cream into the chocolate after taken out from the freezer.

  11. Top with Almonds or Hazelnuts for extra mouthfeel.

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KIBBLES Nama Chocolate

Ingredients:

  • 100g COCOAX'TEND KIBBLES Dark Chocolate

  • 150g Dairy Whipping Cream

  • 60g Brown Sugar

  • 1 tsp COCOAX'TEND Cocoa Flavanols Plus​ (for dusting)

​

Steps:​

  1. Heat whipping cream with sugar in a saucepan at around 70˚C

  2. Chop chocolate into small pieces and transfer to a bowl.

  3. Pour the heated cream to the chocolate and mix well.

  4. Pour mixture into mould and chill for at least 4 hours.

  5. Dust with Cocoa Flavanols Plus. Cut into cube before serving.

COCOAX'TEND
Kibbles Dark Chocolate

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​

​

  • Cocoa mass with 100% cacao content

  • The only cocoa mass with light-alkalization process for intense color and rich aroma 

  • Contains Cocoa Flavanols

  • Healthier than normal chocolate as no sugar contained

  • Meticulously ground in different stages to obtain the highest level of fineness

  • Made with West African cocoa beans for a solid cocoa body, topped off with beans from Asia and Latin America to create the top notes and finer flavours.

​

  • Can be consumed directly as energy and antioxidant source.

  • Suitable in various applications such as mousse cakes, bakery goods, cookies, sauce, syrups, cake, brownies, chocolate, beverages.

  • Plant-based, Dairy free, Lactose Free, Sugar free, Halal & Allergen free.

​

Benefits of COCOAX'TEND Kibbles Dark Chocolate

  • Powerful source of antioxidants

  • Improves blood flow and lowers blood pressure

  • Raises HDL and protects LDL from oxidation

  • Reduces risk of heart disease

  • Protects your skin from the sun

  • Improves brain function

​

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