Balanced and Roasted -- Caraibe 66% is made of the finest cocoa beans from small plantations in the Caribbean islands. Aromatic with a long finish, its fruity and barely sweet taste reveals the delicate flavours of almonds and coffee with an oaky finish.
A remarkably bitter chocolate introduced two years after Guanaja in 1988, Caraïbe was an exceptionally well-balanced addition to the Mariages de Grands Crus collection of chocolates with truly enticing body and sweetness. Caraïbe and Guanaja are prime examples of how rich and complementary chocolate blends can be, which is why people often talk about Caraïbe as a "feminine" chocolate and say Guanaja has a more "masculine" profile.
- Ganache Chocolate
- Ganache Patisserie
- Coating (Optimal)
- Tablet Bar
- Ice Cream & Sorbets (Optimal)
- 66% cocoa
- 33.5% sugar
- 40.3% fat
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
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)
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Inventory Last Updated: Jan 29, 2023