Cacao Barry 70% Saint-Dominique "Origine Rare" - Dark Chocolate Couverture, 1KG/2.2LBS – Exotic, Fruity Sophistication

Experience the refined allure of Cacao Barry 70% Saint-Dominique "Origine Rare" - Dark Chocolate Couverture, 1KG/2.2LBS, from the prestigious Origine Rare collection. Crafted from Hispaniola cocoa beans, a blend of Forastero and Criollo from the Cibao Valley in the Dominican Republic, this chocolate delivers a strong cocoa character with appealing bitterness, complemented by floral notes, a sweet fruity wine essence, and hints of spices and olives. Perfect for professional chocolatiers, pastry chefs, or home bakers, it’s ideal for dark chocolate dessert recipes like ganaches, molds, and coatings.

Why Choose Cacao Barry Saint-Domingue 70%?

• Premium Quality: Composed of 70% cocoa (42% cocoa butter), cocoa mass (Saint-Domingue origin), sugar (27%), soy lecithin, and natural vanilla flavor, offering a complex, lingering taste. Floral, fruity wine, and spicy notes. Certified Rainforest Alliance, Kosher Dairy (OK Kosher), Gluten-Free, and Vegan.
• Versatile Use: High fluidity (4/5 rating) makes it perfect for molding, coating, ganaches, mousses, pralines, biscuits, sauces, ice creams, and sorbets. Ideal for chocolate ganache recipes. Pairs with cinnamon, saffron, mango, almonds, walnuts, olive oil, raspberry, pineapple, aged rum, pecans, sesame, or Espelette pepper.
• Distinctive Flavor: Features a robust cocoa profile with floral, spicy, and fruity wine notes, derived from the unique terroir of the Cibao Valley, enhancing gourmet chocolate recipes.
• Convenient Size: 1KG (2.2lb) bag of pistoles (~2g each) ensures easy dosing and 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. Fat bloom may occur above 26°C but is safe for consumption. Use cold packaging for summer shipping.

Effortless Gourmet Creations

Melt Cacao Barry Saint-Domingue 70% pistoles for a glossy chocolate bonbon coating or velvety mousse. Its fluid texture excels in truffles, ganaches, or chocolate tart recipes, with customers praising its exotic, long-lasting flavor, though some note its bitterness requires balancing with sweeter elements. Pair with Valrhona’s Passion Fruit Inspiration or bold spices for unique desserts. Store in a cool, dry place for up to 24 months to prevent bloom.

Why Cacao Barry?

Since 1842, Cacao Barry, founded by Charles Barry in France, has crafted premium chocolates, sourcing sustainable cocoa through the Cocoa Horizons Foundation and Rainforest Alliance certification. The Cibao Valley’s unique climate and soil, combined with meticulous 5-8 day wooden crate fermentation and sun-drying, yield the sophisticated aromas of Saint-Domingue 70%, making it a chef’s choice for high-end pastry creations.

Order Now & Craft Exquisite Masterpieces!

Transform your desserts with Cacao Barry 70% Saint-Dominique "Origine Rare" - Dark Chocolate Couverture, 1KG/2.2LBS. Perfect for dark chocolate recipes or refined confections, this couverture delivers unmatched complexity and elegance. Buy now and create unforgettable gourmet experiences!