A union of subtle harmony, blending highly aromatic Criollo with Trinitario cocoa from the famous Venezuelan regions of Carenero Superior and Rio Caribe. This chocolate provides a hint of bitterness with fruit and acidic overtones. Ideal for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We only ship chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little inpact to the texture or taste of the chocolate.
- 72% min cacao / 41.8% fat
- Fluidity level: 5 out of 5
- Pistole format (ie. easy to use chocolate disc format)
- Cacao Barry "Origine Rare" products all come in original Cacao Barry packaging
One of my favorite dark couverture. Excellent fruity pure cocoa notes. High viscosity. Easy to temper, makes good extra thin hollow figures and thin tasting square (ideally paired with a good espresso!)