Cacao Barry: Pioneer for more than 165 years In 1842, starting out from tea and coffee, Charles Barry, true innovator with a passion for chocolate, decided to go to Africa and seek out a selection of cocoa beans that would enable him to create his very first connoisseur's chocolate.
White, onctuous and extremely fluid this Cacao Barry White Satin is ideal for mousses. Uses also include pastry, chocolate fillings, moulding, couverture and icing.
Ingredients: Cocoa butter, cocoa mass, milk, vanillin. Emulsifier: soy lecithin.
Tempering: Crystallization Temp: (+/- 2ºF) Melting at 113-122ºF, cooling to 81ºF, re-heating to 88-90ºF, use at 68ºF
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