Inaya dark chocolate pellets have an intense cocoa taste with a good balance between bitterness and acidic notes: recommended for mousse, ganache and moelleux – the perfect addition to your dark chocolate ingredients.
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.
(Product Code: SCC742A | Cacao Barry Code: CHD-S65INAY-E4-U72)
We will never share your address with anyone else & you can unsubscribe at any time.