$10 off regular shipping to anywhere in Canada when your order exceeds CAD $100

CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture
CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture
CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture
CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture
CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture

CACAO BARRY Evocao WholeFruit 72%, Dark Chocolate Couverture

Cacao Barry

$34.75

Cacao Barry's Evocao™ WholeFruit chocolate, made from 100% pure cacaofruit, provides a revolutionary fresh and fruity experience.

Its bright citrusy tangy signature taste is complemented by what marks Evocao: a tropical fruitiness bursting with fresh mango, lemon, mandarin, passion fruit and cacaofruit pulp.  Plump red berries and white flowers follow.  A mellow bitterness gives way to a smooth mouthfeel that lasts like no other chocolate to date.

What's special about Evocao?

  • Made from 100% pure cacaofruit -- Nothing else added: no refined sugars, no lecithin, no vanilla.
  • Zesty & Fruity flavors like no other -- Rediscover the natural freshness of the cacaofruit.
  • 100% sustainably sourced -- Upcycled use of the cacaofruit & improving farmers' quality of life

Recommended Applications:

  • Ganache Chocolate
  • Ganache Patisserie
  • Coating
  • Moulding
  • Mousse
  • Tablet Bar
  • Ice Cream & Sorbets

Pairing Tips: Pink Peppercorn, Cannabis, Cloves, Hops, Nutmeg, Lemongrass, Lemon balm, Basil, Jerusalem artichoke, Thyme, Beetroot, Sage, Gooseberry, Rosemary, Laurel, Mint, Yellow carrot, Corn, Coriander, Rhubarb, Papaya, Apple, Mango, Guava, Pink Grapefruit, Green Pepper, Tomato, Gewurztraminer wine, Ginger, Sake Daiginjo, Stone Pine Arolla Liqueur, Muscat sweet wine, Spruce beer, Riesling wine, IPA beer, Vidal icewine, Gin, Ice cider, Constancia wine (South Africa), Douglas pine brandy, Tokaji Aszú (Hungaria), Sea buckthorn, Juniper berry, Angelica root, Pine nuts, Balsamic Vinegar, Chamomile, Wood tea, Bergamot (Earl Gray tea), Verbena, Coffee, Rose water, Hyssop, Cassis, Shiso, Comptonie voyageuse

Composition:

  • 72% Cocoa
    • 41% Cocoa Butter
    • 31% Fat Free Cocoa
  • 41% Fat Content
    • 41% Cocoa Butter
    • 0% Milk Fat

    Certifications: Kasher Dairy

    Storage: Keep in a dry, cool place.

    Product of France

    **********

    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)

    **********

    Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.

    Inventory Last Updated: Dec 04, 2021

    Customer Reviews

    No reviews yet
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)

    Useful Information

    Standard shipping starts from CAD $5 when your order is $100 or above.  We use the quickest way we can afford to ship your products to you. Please refer to our Ordering & Delivery page for detail.

    Pick Up is free of charge at our cooking studio in Markham, Ontario. Please select the "Pick Up" option next to the shipping tab at check out.

    Have a question? Need product advice?

    Ask our chef!

    EMAIL US

    Our chefs are sometimes busy teaching.
    Please allow 1-3 business days for us to get back to you.

    Section