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Cacao Barry
Cacao Barry Dark Guayaquil 64% 5kg
$160.00 $128.00
Intense bitterness for a strong and lingering couverture.
Cocoa Butter: 64%
Flavour Profile: This bitter dark couverture chocolate with roasted notes has a powerful cocoa flavour delicately lifted with a hint of coffee and chestnut.
Pairing Tips: Pepper, curry, banana, blood orange, chestnut, rum, orange, bordeaux, hazelnuts, pistachio, coffee, truffle
Applications: Ideal product for fine mouldings, coatings, pastry ganaches, mousses, ganache fillings, biscuits, sauces, decorations, ice-creams and sorbets.
Origin: Mainly West African cocoa beans, mostly Forastero variety
Weight: 5kg
Ingredients: Cocoa mass; Sugar; Cocoa butter; Cocoa mass Ecuador; Emulsifier: soya lecithin; natural vanilla flavour
Gluten-free.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Cocoa Butter: 64%
Flavour Profile: This bitter dark couverture chocolate with roasted notes has a powerful cocoa flavour delicately lifted with a hint of coffee and chestnut.
Pairing Tips: Pepper, curry, banana, blood orange, chestnut, rum, orange, bordeaux, hazelnuts, pistachio, coffee, truffle
Applications: Ideal product for fine mouldings, coatings, pastry ganaches, mousses, ganache fillings, biscuits, sauces, decorations, ice-creams and sorbets.
Origin: Mainly West African cocoa beans, mostly Forastero variety
Weight: 5kg
Ingredients: Cocoa mass; Sugar; Cocoa butter; Cocoa mass Ecuador; Emulsifier: soya lecithin; natural vanilla flavour
Gluten-free.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Out of stock
Ingredients:
Cocoa mass; Sugar; Cocoa butter; Cocoa mass Ecuador; Emulsifier: soya lecithin; natural vanilla flavour
Gluten-free.
Applications:
Ganache filing, enrobing & moulding. General use as ingredients in most other applications.
Flavour Profile & Pairing Tips:
Bitter dark couverture chocolate with roasted notes has a powerful cocoa flavour delicately lifted with a hint of coffee and chestnut.
Pairing tips: Espelette Pepper Curry Banana Blood Orange Marron/Chestnut Old Rum Orange Alcohol Bordeaux Hazelnuts Pistachio Blue Mountain Coffee Truffle
Origin:
Mainly West African cocoa beans, mostly Forastero variety, 95% West Africa, 5% Ecuador
Important Shipping Note:
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
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