PRODUCT DESCRIPTION

Cacao Barry Guayaquil 64% Dark Chocolate Couverture is a professional-grade Belgian dark chocolate from Cacao Barry's Pureté line, created for pastry chefs, chocolatiers, and artisan bakers seeking intense cocoa flavor and exceptional workability. With 64% cocoa, made from a blend of sustainably sourced cocoa beans from Ecuador, Ghana, and Côte d’Ivoire. Guayaquil delivers a powerful, extra-bitter chocolate profile with sophisticated notes of roasted cocoa, coffee, and chestnut, followed by a smooth, lingering finish.

Made using Cacao Barry's innovative Q-Fermentation process, Guayaquil develops an exceptionally deep and concentrated cocoa character. Its rich flavor and four-drop fluidity make this versatile dark chocolate couverture an excellent choice for professional pastry and chocolate applications, including ganache, molding, enrobing, glazing, baking, mousse, sauces, and plated desserts. 

Guayaquil 64% is especially well suited to recipes where a pronounced cocoa flavor is desired. Its intense roasted character pairs beautifully with chestnut, banana, blood orange, hazelnuts, pistachio, rum, coffee, truffle, curry, and Espelette pepper, giving pastry chefs plenty of options for developing sophisticated flavor combinations.

Why Choose Cacao Barry Guayaquil 64%?
- 64% cocoa for an intense, rich chocolate flavor
- Professional-quality Belgian dark chocolate couverture
- Part of Cacao Barry's Pureté line
- Deep, concentrated cocoa character from the Q-Fermentation process
- Distinctive notes of roasted cocoa, coffee, and chestnut
- Four-drop fluidity for excellent versatility and workability
- Smooth melting and reliable tempering performance
- Ideal for ganache, molding, enrobing, glazing, mousse, baking, and plated desserts
- Excellent chocolate for professional pastry and confectionery applications
- Kosher Dairy

 

Available by the case: Checkout our Cacao Barry - Guayaquil Dark Chocolate 64% - 11 lb (box of 4)

Composition: 64% Cacao, 41% Cocoa Butter

Fluidity: Four-drop

Tempering:
T1 Melting 45/50C 113/122F
T2 Crystallization 27C 81F
T3 Working 31/32C 88/90F

Origin: Primarily West African, mostly Forastero variety.

Pairing Suggestions: Espelette Pepper, Curry, Banana, Blood Orange, Marron/Chestnut, Old Rum, Orange Alcohol, Bordeaux, Hazelnuts, Pistachio, Blue Mountain Coffee, Truffle

Ingredients: Unsweetened chocolate, sugar, cocoa butter, unsweetened chocolate from Ecuador, emulsifier: lecithin, natural vanilla flavoring, milk.

Dietary Notes: Kosher Dairy. Contains milk.

Product of France.

SHIPPING

Cool Weather: Temperatures below 70F - Orders ship Monday through Friday.

Warm Weather: Temperatures above 70F - Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.

The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our Warm Weather Shipping Policy.