Cacao Barry 70% Fleur de Cao "Origine Rare - Dark Chocolate Couverture, 5KG/11LBS

Cacao Barry 70% Fleur de Cao "Origine Rare - Dark Chocolate Couverture, 5KG/11LBS – Intense, Floral Sophistication

Discover the exquisite Cacao Barry 70% Fleur de Cao "Origine Rare - Dark Chocolate Couverture, 5KG/11LBS, part of the prestigious Origine Rare range. Masterfully crafted by blending select cacao beans from Latin America and Africa, this premium dark chocolate delivers an intense, bitter cocoa flavor with moderate acidity, accentuated by delicate floral aromas, red fruit notes, and earthy, woody undertones. Perfect for professional chocolatiers, pastry chefs, or home bakers, it’s ideal for dark chocolate dessert recipes like ganaches, mousses, and molded confections.

Why Choose Cacao Barry Fleur de Cao 70%?

• Premium Quality: Composed of 70% cocoa (41.5% fat), unsweetened chocolate, sugar, cocoa butter, soy lecithin, and natural vanilla flavor, offering a complex, lingering cocoa taste. Floral, fruity, and woody notes. Certified Kosher Dairy, Halal, Gluten-Free, and Vegan.
• Versatile Use: High fluidity (four-drop rating) makes it excellent for fine moldings, coatings, ganaches, mousses, pralines, biscuits, sauces, ice creams, and sorbets. Perfect for chocolate ganache recipes or enrobing. Pairs with passion fruit, blackcurrant, raspberry, candied orange, basil, maple, or pecans.
• Distinctive Flavor: Intense cocoa with subtle floral and tangy red fruit notes, balanced by woody, liquorice undertones, ideal for gourmet chocolate recipes that demand sophistication.
• 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. Fat bloom may occur above 26°C but is safe for consumption. Check labels for allergens.

Effortless Gourmet Creations

Melt Cacao Barry Fleur de Cao 70% pistoles for a silky chocolate mousse or glossy coating on bonbons. Its fluid texture excels in chocolate praline fillings for brioche or truffles, with customers praising its intense cocoa and floral notes, though some find it less flavorful than other Cacao Barry varieties like Guayaquil 67%. Pair with tonka beans, eucalyptus, or raspberry vinegar for unique profiles. Ideal for recipes like “Pa amb tomaquet i xocolata” (bread with tomato and chocolate). Store in a cool, dry place for up to 24 months, and consider cold packaging for summer shipping to prevent 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, supporting cocoa farmers and UN Sustainable Development Goals. Fleur de Cao, named for its floral elegance, uses Arriba and Forastero beans, showcasing Cacao Barry’s expertise in blending for complex flavors. Trusted by top chefs, it’s perfect for high-end pastry creations.

Order Now & Craft Refined Masterpieces!

Transform your desserts with Cacao Barry 70% Fleur de Cao "Origine Rare - Dark Chocolate Couverture, 5KG/11LBS. Perfect for dark chocolate recipes or sophisticated confections, this couverture delivers unmatched intensity and elegance. Buy now and create unforgettable gourmet experiences!