Inaya Dark Chocolate

65% cocoa

1kg

Cacao Barry

Inaya is a dark chocolate couverture known for its intense cocoa flavour and a refined balance between bitterness and acidic notes. Containing defatted cocoa powder, it is specifically formulated to provide exceptional results in ganaches, mousses, and chocolate beverages.
Part of a specialized range alongside Alunga and Ocoa, it is crafted from pure beans using the Q-Fermentation™ method, followed by mild roasting and slow conching to preserve its unique aromatic properties.

Tempering Process:

• Melting: Melt 2/3 of the chocolate in a tempering machine or microwave-safe bowl until it reaches 40°C.
• Seeding: Add the remaining 1/3 of the unmelted chocolate and stir with a spatula.
• Cooling: This should bring the mixture down to 26°C.
• Working Temp: Maintain a steady temperature of 28°C throughout the moulding or coating process.

• Ingredients: cocoa paste 58%, sugar 31.5%, lean cocoa powder 9.5%, emulsifier: soy lecithin <1%, natural vanilla <1%.
• Cocoa content: 65% minimum
• Storage conditions: dry and cool room: maximum 70% humidity, temperature around 17-18°C.
• Net weight: 1kg