The characteristic intensity of Mexico's cocoa originates in a mild fermentation of the beans. This extremely delicate chocolate is a subtle blend of Criollo and Forastero. Under a hint of bitterness, it conceals licorice notes.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.
Ingredients:Mexico cocoa paste 63.5%, sugar 31%, cocoa butter 5%, emulsifier: soy lecithin <1%, natural vanilla powder <1%.
Cocoa content: 66% minimum
Storage conditions:dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Net weight: 1kg
Sold by: Unit
Nutritional analysis per 100 g:
Energy value: 2281 kj / 545 kCal
Of which saturated fatty acids: 23.2 g
Of which sugar: 30.9 g
May contain traces of milk, soy, vanillin, fructose.
Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
When purchasing this product, you will earn:
500 loyalty points = 5€ automatically deducted from your next order*
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