US Dollar
Description
Republica Del Cacao Ecuador 33% White Chocolate with Roasted Corn is a groundbreaking single-origin couverture that blends the buttery richness of Ecuadorian cacao with the nostalgic, toasted flavor of Andean corn. This innovative chocolate features a warm caramel hue derived from organic panela sugar and lightly caramelized milk, creating a sophisticated "salty-sweet" profile that stands out in any dessert.
As a Canadian seller based in Calgary, Alberta, we provide these 2.5 KG bulk bags to professional chefs and home bakers looking for unique, storytelling ingredients. The high fluidity and distinctive cereal notes make it an ideal choice for modern confectionery and innovative pastry applications. Enjoy fast shipping across Canada on every order.
BEST FOR: MOUSSES, GANACHES, MOLDING, ENROBING, ICE CREAM, PLATED DESSERTS
ALLERGEN NOTE: CONTAINS MILK. MAY CONTAIN TRACES OF SOY, NUTS, PEANUTS, GLUTEN, EGG, AND SESAME.
WHY IT WORKS
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Delivers a one-of-a-kind flavor profile by combining creamy white chocolate with real toasted Andean corn and organic panela sugar.
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Offers a complex sensory experience with balanced notes of toffee, fresh milk, and a characteristic pinch of salt.
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Provides high fluidity (3.5 drops), ensuring effortless enrobing and the ability to create thin, professional chocolate shells.
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Features a beautiful natural caramel color that adds visual warmth and artisanal appeal to finished pastries.
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Produced using 100% Latin American ingredients through sustainable "bean-to-bar" partnerships in Ecuador.
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Reliability for repeat use allows chefs to introduce bold, regional flavors into their menus with consistent results.
USE CASES
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Pastry chefs use this roasted corn white chocolate to create signature mousses and ganaches that offer a surprising, toasted cereal finish.
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Chocolatiers rely on its excellent fluidity to mold innovative bonbons that highlight indigenous Latin American ingredients.
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Gelato makers utilize the creamy, toffee-like base to craft premium "sweet corn" ice cream with a sophisticated, salty-sweet edge.
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Professional bakeries incorporate the discs into high-end tarts and decorative work to provide a distinct visual and flavor contrast.
SPECS
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SIZE: 2.5 KG (5.5 LBS)
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BRAND: REPUBLICA DEL CACAO
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COCOA CONTENT: 33% (CACAO BUTTER)
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ORIGIN: ECUADOR (ANDEAN CORN & PICHINCHA PANELA)
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FORMAT: DISCS
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STORAGE: STORE IN A COOL, DRY PLACE (16-18C)
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SHELF LIFE: 14 MONTHS
FREQUENTLY ASKED QUESTIONS
WHAT DOES THIS CHOCOLATE TASTE LIKE? It features a unique balance of toasted corn, creamy milk, and sweet toffee, finished with a subtle hint of salt and cereal notes.
HOW DO I TEMPER THIS WHITE CHOCOLATE? Melt to 45-48C, cool to 25-26C, and reheat to a working temperature of 27.5-28.5C for optimal shine and release.
IS THE CORN FLAVOR ARTIFICIAL? No, the chocolate is infused with real roasted Andean corn sourced from small farms in the Pichincha province of Ecuador.
WHAT IS PANELA SUGAR? Panela is unrefined, organic whole cane sugar. It provides the chocolate with its natural caramel color and deep toffee undertones.
IS THIS PRODUCT GLUTEN-FREE? While the ingredients do not include gluten, Republica Del Cacao notes the possible presence of trace amounts due to shared production facilities.
CAN I USE THIS FOR ENROBING? Yes, its high fluidity (3.5 drops) makes it specifically well-suited for machine and manual enrobing of pralines and truffles.