Cacao Barry 64% Extra-bitter Guayaquil
Cacao Barry Pioneer for more than 165 yearsIn 1842 starting out from tea and coffee Charles Barry true innovator with a passion for chocolate decided to go to Africa and seek out a selection of cocoa beans that would enable him to create his very first connoisseur s chocolate Intense bitterness for a
Cacao Barry: Pioneer for more than 165 yearsIn 1842, starting out from tea and coffee, Charles Barry, true innovator with a passion for chocolate, decided to go to Africa and seek out a selection of cocoa beans that would enable him to create his very first connoisseur's chocolate.Intense bitterness for a strong and lingering couverture. Uses also include sauce, chocolate fillings, icing, ice creams and sorbets. Ingredients: Cocoa mass (Minimum 64%), sugar, cocoa butter, soy lecithin, natural vanilla.Please read about chocolate shipping in hot weather locations or during Summer: Chocolate OrderTempering: Crystallization Temp:<b> (+/- 2ºF) Melting at 113-122ºF, cooling to 81ºF, re-heating to 88-90ºF, use at 68ºF.
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