Mexique Dark Chocolate

66% cocoa

1kg

Cacao Barry

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