Guayaquil 64% -- This bitter dark couverture chocolate by Cacao Barry with roasted notes has a powerful cocoa flavour delicately lifted with a hint of coffee and chestnut.
For an unrivalled pure and intense chocolate taste, this Cacao Barry chocolate couverture is made from Q-fermentationTM cocoa beans which are able to reveal the purest and most intense flavours in every bean.
- Ganache Chocolate (Optimal)
- Ganache Patisserie
- Coating (Optimal)
- Moulding (Optimal)
- Ice Cream & Sorbets
Pairing Tips: Espelette Pepper, Curry, Banana, Blood Orange, Marron/Chestnut, Old Rum, Orange, Alcohol, Bordeaux, Hazelnuts, Pistachio, Blue Mountain Coffee, Truffle
- 64% Cocoa
- 41% Cocoa Butter
- 23% Fat Free Cocoa
- 41% Fat Content
- 41% Cocoa Butter
- 0% Milk Fat
Origin of beans: Mainly West African cocoa beans, mostly Forastero variety
Certifications: Kosher Dairy
Storage: Keep in a dry, cool place.
Product of France
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)
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Jan 28, 2023