An intense cocoa taste with a good balance between bitterness and acidic notes. A "new generation" Cacao Barry chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation: the Q fermentation.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating (Optimal)
- Moulding (Optimal)
- Mousse
- Tablet Bar (Optimal)
- Ice Cream & Sorbets
Pairing Tips: Vanilla, Ginger Bread, Cardamom, Coconut, Lime, Mango, Lemon, Candied Orange, Maydie/ Fortified Red Wine, Bordeaux, Honey, Hazelnuts, Truffle Oil, Meat (Red), Bread, Sourdough Bread, Rice Pudding
Composition:
- 65% Cocoa
- 33% Cocoa Butter
- 33% Fat Free Cocoa
- 32% Fat Content
- 33% Cocoa Butter
- 0% Milk Fat
Origin of beans: Cocoa beans from Ivory coast, mainly Forastero variety. Q-fermentation program
Certifications: Kosher Dairy
Storage: Keep in a dry, cool place.
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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