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.
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.
Please read about chocolate shipping in hot weather locations or during Summer: Chocolate Order