Recommended for mousse and ganache.
Following the harvest of cocoa beans, fermentation is a crucial step in developing the flavours present in the beans. Cacao Barry has discovered that specific ferments – naturally present on plant leaves and the soil of the plantation – awaken the most intense and pure flavours in each bean. Selecting these natural ferments and adding them to the cocoa bean pulp, creates an exceptional fermentation, yielding beans of outstanding purity. There are close to zero defect beans and each bean contains the fullest flavour potential.
Each chocolate in the ‘Toute la pureté de la nature’ (Purity from Nature) range has been created with the pure cocoa beans using the Q-Fermentation method. Through mild roasting and patient conching, Cacao Barry’s master chocolate makers created three chocolates that shed a new light on chocolate. With ALUNGA, OCOA and INAYA, you will achieve a pure and more intense taste in your creations.
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.
- 41% min cacao / 24% milk / 35.2% fat
- Fluidity level: 3 out of 5
- Pistole format (ie. easy to use chocolate disc format)
- Cacao Barry products all come in original Cacao Barry packaging
Allergens: Contains milk