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  • Cacao Barry Cacao Barry - Legere Cocoa Powder 1% - 2.2 lb

Cacao Barry - Legere Cocoa Powder 1% - 2.2 lb

SKU: DCP-01LEGER-93B
$22.82

Cacao Barry Legere Cocoa Powder with 1% fat is an extra fine with a rich, fudgy chocolate flavor with red fruits, hazelnut, and floral notes.

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PRODUCT DESCRIPTION

Cacao Barry Legere Cocoa Powder with 1% fat is an extra fine with a rich, fudgy chocolate flavor with red fruits, hazelnut, and floral notes. It has a a light pink color when dry, then becomes reddish during production. Legere is a de-fatted, alkalized cacao powder, containing less than 1% cocoa butter, resulting in +20% increased volume and a less dense product with better stability of the shape during baking compared to traditional cocoa powder. With its 100% clean label and natural promise, this low-fat cacao powder is made from sustainably sourced finest quality West African beans.

The minimal fat content reduces the risk of fat bloom and is an ideal option for low-calorie applications and products such as macarons, croissants, mousses, spreads, and meringues, which require more aeration.

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Ingredients: Cocoa powder

Dietary Notes: Kosher, Vegan, Gluten-Free

pH: 7.6 - 8.2

Storage Conditions: Store in a cool, dry (54-68F, relative humidity max. 70%) and odorless environment; once opened, store in an airtight container.

Applications: Decorating, coloring, texturizing, flavoring, decorating, baking.

Directions: Ready to use. Usually incorporated into other dry ingredients, then combined with wet ingredients.

Pairings: 49th Parallel Coffee, Old School Expresso, Acai berry pulp (or powder), Almond, Assam black tea infused cherry (scented with star anise), Corn tortilla, Duck foie gras, Dune Pepper (Canada), Espresso coffee, Gorgonzola cheese, Walnuts, Grilled Nori Seaweed, Hazelnut, Japanese cherry blossom powder (marinated in vinegar, then dried and ground to a powder/salt), Japanese Sakura cherry leaves, Kurdish black pepper Isot, Mushroom, Nigella, Osuya Japanese cherry blossom dessert vinegar (or Japanese plum “dessert” vinegar), Raspberry, Roasted peanut, Sprouted soybeans, Toasted sesame oil, Umeboshi style cherry (Japanese style macerated cherry with red shiso).

Beverage Pairings: Amaretto, Bourbon, Brown beer, Dark rum, Frangelico (Hazelnut liqueur), Kirsch, Madeira bual, Maury vintage (young), Red wine of syrah/shiraz, Sherry oloroso, Tawny port, Wulong Tea.

Chocolate Pairings:
INAYATM 65 %
MEXIQUE 66 %

 

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