Ocoa dark chocolate pellets are distinctive dark chocolate ingredients with good cocoa taste and a hint of acidity: recommended for enrobing and moulding.
The new Q-Fermentation process,
Fermentation is a crucial step in developing the flavours present in cocoa beans. Cacao Barry has discovered that specific ferments – naturally present on plant leaves and the soil of the plantation – awaken the most intense and pure flavours in each bean.
Selecting these natural ferments and adding them to the cocoa bean pulp creates an exceptional fermentation, yielding beans of outstanding purity containing the fullest flavour potential.
Easymelt Chips; Min C/S 70.4%
(Product Code: SCC740A | Cacao Barry Code: CHD-N70OCOA-E4-U72)
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