This Saint Domingue Origin dark couverture chocolate by Cacao Barry has a strong cocoa character marked by an appealing bitterness with a long floral and fruity lasting.

Recommended Applications:

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

Pairing Tips: Cinnamon, Espelette Pepper, Saffron, Mango, Raspberry, Pineapple, Old Rum, Pecans, Sesame, Almonds, Walnuts, Olive Oil, Earl Grey Tea, Red Meat

Composition:

• 70% Cocoa
• 42% Cocoa Butter
• 27% Fat Free Cocoa
• 42% Fat Content
• 42% Cocoa Butter
• 0% Milk Fat

Certifications: Kasher 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.

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