Cacao Barry: Pioneer for more than 165 yearsIn 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.
Dark colored cocoa for a sweet and strong milk chocolate. Uses also include sauce, chocolate fillings, icing, ice creams and sorbets.
Ingredients: Cocoa mass - Minimum 38.2%, sugar, cocoa butter, whole milk powder - Minimum 22.9%, soy lecithin, salt, natural vanilla.
Tempering: Crystallization Temp: (+/- 2ºF) Melting at 104-113ºF, cooling to 77-79ºF, re-heating to 84º86_F, use at 68ºF.
Please read about chocolate shipping in hot weather locations or during Summer: Chocolate Order