Cacao Barry Noir Intense Black Cocoa Powder is extra fine with 10-12% fat has a strong and bitter cacao flavor with notes of cookie, floral, and sesame. The natural deep black color inspires the creation of stunning elegant or spooky application. This alkalized cocoa powder made from sustainably sourced finest quality West African beans adds a remarkable dark color to bakery recipes such as dry cookies or pastry applications such as Joconde.
It is ideal for coloring and flavoring, sponge cakes, brownies, muffins, cookies, dough, donuts, glazes, cocoa spray, and confectionery applications.
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Ingredients: Cocoa powder
Dietary Notes: Kosher, Vegan, Gluten-Free
pH: 6.7 - 7.1
Storage Conditions: Store in a cool, dry (54-68F, relative humidity max. 70%) and odorless environment; once opened, store in an airtight container.
Applications: Doughs, biscuits, donuts, glazing, confectionery, cocoa spray
Directions: Ready to use. Usually incorporated into other dry ingredients, then combined with wet ingredients.
Pairings: Anise, Apricot, Arracacha (Arracacia xanthorrhiza, also called mandioquinha or potato celery), Beef broth (beef stock), Beetroot, Black garlic, Black licorice, Black sesame paste, blackberry, Blackcurrant, Blueberry, Bourbon vanilla, Braised endive, Buckwheat honey, Cinnamon, Coconut, Date, Dehydrated black olives, Dried rose, Ginger, Grilled/roasted meat, Hibiscus, Miso, Mushroom, Nori seaweed, Orange Zest, Popcorn, Raspberry, Roasted Pineapple, Roasted Quinoa, Saffron, Sichuan pepper, Smoked, Strawberries, Sweet potato, Thyme, Toasted bread, Toasted coconut, Toasted sesame oil, Toasted walnuts, White pepper, Wild rice.
Beverage Pairings: Porter beer, Black beer, Mencia (Bierzo), Mezcal, Pedro ximénez, Pernod, Pinot noir, Root beer, Sherry oloroso.
EXTRA-BITTER GUAYAQUIL 64%
ALTO EL SOL 65%
Product of France.