This is Cacao Barry’s historic dark couverture, widely regarded as a benchmark for versatility and performance in professional kitchens. Presented in convenient pistoles for precise melting and dosing, this chocolate offers exceptional fluidity and an optimal yield point, making it adaptable to applications ranging from creamy mousses and velvety ganaches to enrobing and molding. Its 64% cocoa content delivers structure and intensity without harshness.
Crafted in France using Cacao Barry’s Q-Fermentation™ process, it is made from a blend of sustainably sourced cocoa beans from Ecuador, Ghana, and Côte d’Ivoire. The result is a deeply roasted profile with pure cocoa aromas of remarkable intensity, layered with subtle notes of coffee and chestnut. Its balanced bitterness pairs especially well with Espelette pepper, curry, banana, blood orange, marron, old rum, orange liqueur, Bordeaux, hazelnut, pistachio, Blue Mountain coffee, and even truffle, offering broad creative potential.
Founded in 1842 in Paris by Charles Barry, Cacao Barry has built its reputation on innovation, sourcing excellence, and chocolate craftsmanship. Through the Cocoa Horizons Foundation, each purchase supports sustainable cocoa farming aligned with the United Nations Sustainable Development Goals, helping secure the future of fine cocoa for generations to come.
Ingredients: unsweetened chocolate, sugar, cocoa fat, soy lecithin added as emulsifier, natural vanilla flavor.
Nutritional information coming soon
Nutritional information coming soon