We use different types of organic cane sugar in our mixes, depending on the flavors we want to showcase. The blond cane sugar is partially separated from the molasses. It is smooth with a hint of vanilla. This is what gives our chocolate fondant its deep flavor and exotic touch. Whole Cane Sugar (Rapadura) is pure cane juice, dried and ground into a powder. It is unrefined and therefore retains all the minerals, vitamins, and amino acids of the sugar cane. Ironically, rapadura can help fight against cavities and strengthen the body. It has aromas of caramel and a slight licorice taste, so all you need is a small dose to sweeten and flavor a recipe! We chose rapadura to spice up our gingerbread cake with candied orange peels.