Cacao Barry Guayaquil 64% dark chocolate couverture from the PuretÃ© line has bitter, roasted notes and powerful cocoa flavor, hints of coffee and chestnut. The Q-ferminatation process gives Quayaquil its intense cocoa flavor. This extra-bitter and rich dark chocolate is versatile and can be used for ganache, moulding, enrobing, and more.
Composition: 64% Cacao, 41% Cocoa Butter
T1 Melting 45/50C 113/122F
T2 Crystallization 27C 81F
T3 Working 31/32C 88/90F
Origin of beans: 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: Sugar, unsweetened chocolate, cocoa butter, whole milk powder, nonfat dry milk, soy lecithin (an emulsifier), natural vanilla flavor.
Dietary Notes: Contains milk and soy.
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.