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.
Intense bitterness for a strong and lingering couverture. Uses also include sauce, chocolate fillings, icing, ice creams and sorbets.
Ingredients: Cocoa mass (Minimum 64%), sugar, cocoa butter, soy lecithin, natural vanilla.
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Tempering: Crystallization Temp:<b> (+/- 2ºF) Melting at 113-122ºF, cooling to 81ºF, re-heating to 88-90ºF, use at 68ºF.