Excellence 55%: Dark couverture chocolate with a an intense cocoa body, balanced taste and light sweetness. A "new generation" chocolate with a pure and intense taste of cocoa,
thanks to the new and unique method of fermentation : the Q
fermentation.
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. Strong taste of delicately spiced cocoa. is ideal for confectionery, ganaches, fine moldings, and coatings. Uses also include sauce, chocolate fillings, icing, ice creams and sorbets.
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Composition: 55% Cocoa, 34% Cocoa Butter, 18% Fat free cocoa
Ingredients: Cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla.
Tempering: Crystallization Temp: (+/- 2ºF) Melting at 113-122ºF, cooling to 81ºF, re-heating to 88-90ºF, use at 68ºF.
Applications: Ideal product for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
I mainly use Excellence couverture for making ganaches and interiors for pralines, but I also use it for molding the pralines themselves. My favorite combination is a praline molded in Excellence which I call Zanzibar, made of a double layer of Amarena cherry compote and a buttered gingerbread ganache. The harmony is ideal between the lightly candied fruit, the hint of spice and the perfect balance of the Excellence couverture which with subtlety brings force and a touch of bitterness.
Jean-Marie Auboine
Cacao Barry Ambassador - Mexico