Cacao Barry 64% Extra-Bitter Guayaquil - Dark Chocolate Couverture, 5KG/11LBS – Intense, Balanced Cocoa Bliss

Elevate your creations with Cacao Barry 64% Extra-Bitter Guayaquil - Dark Chocolate Couverture, 5KG/11LBS, a world-renowned favorite among chefs. Crafted from a skillful blend of sustainably sourced cocoa beans from Ecuador, Ghana, and Côte d'Ivoire using the Q-Fermentation™ process, this dark chocolate delivers a powerful cocoa flavor with roasted notes, delicately enhanced by hints of coffee and chestnut. Perfect for professional chocolatiers, pastry chefs, or home bakers, it’s ideal for dark chocolate dessert recipes like ganaches, mousses, and coatings.

• Premium Quality: Made with 64% cocoa (40.5% fat), sugar, cocoa butter, cocoa mass from Ecuador, soy lecithin, and natural vanilla flavoring, offering an intense, balanced cocoa taste. Roasted cocoa with coffee and chestnut hints. Certified Kosher (OK Kosher - Parve), Halal, Gluten-Free, and Vegetarian.
• Versatile Use: High fluidity (four-drop rating) makes it perfect for molding, enrobing, ganaches, mousses, pralines, biscuits, sauces, ice creams, and sorbets. Ideal for chocolate ganache recipes or fine coatings. Pairs with banana, blood orange, hazelnuts, pistachio, curry, Espelette pepper, old rum, or coffee.
• Distinctive Flavor: Combines bold cocoa intensity with roasted notes and subtle coffee and chestnut undertones, delivering pure, unrivaled cocoa aromas for gourmet chocolate recipes.
• Convenient Size: 5KG (11lb) bag of pistoles (discs) ensures easy melting for bulk pastry needs. Tempering: Melt at 50-55°C (122-131°F), crystallize at 28-29°C (82-84°F), work at 31-32°C (88-90°F). Store at 12-20°C (54-68°F), max 70% humidity.
• Dietary Note: Contains soy; may contain traces of milk due to shared equipment. Check labels for allergens. Bloom may occur above 26°C but is safe for consumption.

Effortless Gourmet Creations

Melt Cacao Barry Extra-Bitter Guayaquil 64% pistoles for a velvety chocolate ganache or glossy coating on bonbons. Its exceptional fluidity excels in dark chocolate mousse recipes or molded confections, with customers praising its balanced bitterness and versatility, though some note blooming issues if not stored properly (safe to use despite appearance). Pair with bold flavors like curry or delicate fruits like blood orange for dynamic results. Store in a cool, dry place for up to 24 months to prevent fat bloom.

Why Cacao Barry?

Since 1842, Cacao Barry, founded by Charles Barry in France, has crafted premium chocolates with a focus on sustainability through the Cocoa Horizons Foundation, reinvesting in cocoa farming communities. The Q-Fermentation™ process, using natural enzymes during fermentation, enhances the pure cocoa flavors of Guayaquil 64%, making it a trusted choice for high-end pastry creations.

Order Now & Craft Chocolate Masterpieces!

Transform your desserts with Cacao Barry 64% Extra-Bitter Guayaquil - Dark Chocolate Couverture, 5KG/11LBS. Perfect for dark chocolate recipes or sophisticated confections, this couverture delivers unmatched intensity and balance. Buy now and create unforgettable gourmet experiences!