
KESSLER’S signature series of baking demos with added interdisciplinary seminars for the baking community
KESSLER’S Collection of baking recipes perfected by, or created with respected industry experts.

"I did a test for a new brownie recipe last weekend and tried KESSLER'S™ Alkalized Cocoa Powder. Just when I thought my brownies couldn’t get any fudgier and more chocolate-y, this cocoa powder kicked it up a notch and made it even more decadent! I also noticed it resulted in a darker brown colour and much deeper cocoa flavor. I added 70% dark chocolate chunks and it was the perfect combination."
Jaime Guardino
Pastry Chef / Cake Designer“I find KESSLER’S Alkalized Cocoa powder to possess both qualities of taste and color. I love that my Dulce de Leche Chocolate Cake and Double Chocolate Chip Cupcake bake to a deep chocolate brown shade, and each bite gives you that mellow smooth yet rich chocolate taste. Matched with a good cocoa aroma, I’ve found the perfect combination of color and chocolate intensity in KESSLER’S Alkalized Cocoa powder.”
Tina Concepcion Diaz
Food Stylist / Baking Entrepreneur“KESSLER’S Cocoa Powder gives me an intense flavour of good quality cocoa. In making my chocolate icing, the taste is very good. It’s texture is a bit smoother than others, so it would also be perfect for puddings and glazes. It’s softer and runnier than some I have tested that’s why I suggest using it when one requires a runnier but smooth glaze.”
Chef Betina Legarda
Restaurant Owner“Kessler's® Alkalized Cocoa Powder is very robust with a deep brown color. The taste and color it imparts in baked items is rich and full-bodied. It may be a new player in the field, but it clearly deserves its own place.”
Chef Chris Paredes
Pastry Chef / Chocolatier