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-fermentation^TM cocoa beans which are able to reveal the purest and most intense flavours in every bean.

Recommended Applications:

• Ganache Chocolate (Optimal)
• Ganache Patisserie
• Coating (Optimal)
• Moulding (Optimal)
• Mousse
• Ice Cream & Sorbets

Pairing Tips: Espelette Pepper, Curry, Banana, Blood Orange, Marron/Chestnut, Old Rum, Orange, Alcohol, Bordeaux, Hazelnuts, Pistachio, Blue Mountain Coffee, Truffle

Composition:

• 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

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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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Since 1842, Cacao Barry Premium chocolate is the favorite of passionate creators around the world. Our know-how and our passion are associated to the enthusiasm of the artisans who are looking for innovation and expecting to work with the best products.