The same bean, brewed instead of moulded
People search for brewed chocolate wanting the deep roasted flavour of a good dark bar without the sugar that usually carries it. That is exactly what this is: the cacao bean a chocolate maker starts with, roasted and ground, brewed in a press and poured black. Rich, a little smoky, and dry on the finish.
Roasting cacao since 2006.
How it gets its flavour
It starts where a chocolate bar starts
Cacao beans, roasted. From this point a chocolate maker grinds fine, adds sugar and dairy, and conches for hours to get sweetness and snap. We stop at a coarse grind, because everything after that step is designed for a mould rather than a mug.
Roasted for depth rather than for sweetness
The roast is where the cocoa character comes from, and ours is run on software we wrote so that a profile repeats batch after batch. Every roast is tasted against the standard before it goes to market. That consistency is the whole reason a bag in April drinks like the one in October.
You brew it and strain it
Hot water carries the flavour out and the grounds stay in the press, which gives you a cup with real body and a clean finish. Brew it stronger by adding grounds rather than by steeping longer — cacao turns dusty if you push the time.
“Nigeria Dark Choffy satisfies my desire for bold yet smooth chocolatey flavor. I have enjoyed Choffy for over 5 years and this is one of my favs!”
Elizabeth · verified buyer
Where people start
Our deepest roast, or three estates side by side.
Volta Dark Choffy Brewed Cacao
Volta Dark — our most popular roast, and the one that reads most like a dark bar in the cup without a grain of sugar in it.
Shop this
French Roast Variety Set Choffy Brewed Cacao
Ecuador, Nigeria and Ivory Coast at the same French roast — three origins, so you can taste what the estate changes.
Shop thisAbout brewed chocolate
Is brewed chocolate sweet?
No. There is no sugar in it at all. It is dark and a little roasty - closer to strong black coffee than to anything sweet. Sweeten it if you want to.
Is it the same as hot chocolate?
No. Hot chocolate is a sweetened mix that dissolves into the cup, usually with dairy in it. This is the bean itself, brewed and strained, with the grounds left behind.
How do you brew it?
Like coffee. Two scoops per cup, water just off the boil, steep and pour - French press, drip machine or pour-over. Use slightly more grounds than you would for coffee, because cacao is less dense.
Which roast tastes most like dark chocolate?
Our Dark roasts - Volta Dark is the most popular of them. The French roasts lean smokier and more coffee-like; the Medium roasts are softer.
Does it have flavanols and antioxidants?
Cacao is one of the richer plant sources of flavanols — the polyphenol family that includes epicatechin — and they are water-soluble, so they carry into the brew rather than staying behind in the grounds. No number exists for our own cup, because nobody has assayed one. What is on the record is what alkalizing costs cocoa powder: total flavanols 34.6 mg per gram natural against 3.9 heavily treated, and antioxidant capacity 615–846 µmol TE per gram against 94–294. Those are powder figures from a 2008 study rather than ours — and our bean never goes near an alkali.
From people who wanted the flavour without the sugar
Google, Amazon and Walmart figures last checked 11 September 2026. The on-site figure updates itself.
“We've tried all the varieties and Volta Dark is our favorite!”
“Love this Choffy, brew dark and smooth with a deep flavor.”
“My daughter asked for Choffy for Christmas and absolutely loved it!”
One ingredient, three roasts, no sugar
Roasted cacao, ground for a press or a drip machine, in three roasts that have held the same profiles for years.
Shop every roast →