Cacao Barry French Chocolate
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Taste the difference when you use Cacao Barry high quality chocolate to create fine confections and desserts. The French division of the Barry-Callebaut chocolate company, Cacao Barry has a wide product range, including milk, white and dark couverture chocolate, cocoa butter, cocoa powder, hazelnut paste, decorations and more. Cocoa Barry is a real favorite among leading chocolate professionals. |
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Cacao Barry Guayaquil Pistoles 64% Extra-Bitter Dark Chocolate Discs - 1 kg
$26.70Out of stock
Discover Guayaquil 64%: Robust, rich flavor with subtle coffee-chestnut notes, ideal for diverse applications. 4-Drop fluidity.
Indulge in Cacao Barry's Guayaquil Pistoles 64% Extra-Bitter Dark Chocolate Discs, a culinary masterpiece. These dark chocolate discs offer a rich, robust flavor with subtle notes of coffee and chestnut, ideal for various applications. Crafted from Q-fermentation cocoa beans, they deliver pure and intense flavors. By choosing Cacao Barry, you support the Cocoa Horizons Foundation's mission for sustainable cocoa farming. Join Chocosphere in preserving the cocoa ecosystem and enjoy the true taste of nature where quality meets conscience. Available in factory reclosable 5 kg bags with tempering instructions and 1 kg reclosable bags repacked by Chocosphere. 4-Drop fluidity. Learn More -
Cacao Barry Mycryo Cocoa Butter 550g bottle
$24.95 As low as: $23.70Out of stock
Pure cocoa butter powder formulated to simplify tempering.
Cacao Barry Mycryo is a specially processed powdered 100% pure cocoa butter. It an excellent chocolate tempering aid, making it easy and simple to temper chocolate without a machine as shown in a Cacao Barry video. (Please be aware that temperatures mentioned in the video are in Celsius.)
This method has multiple advantages:
- Requires minimum equipment.
- Simply add 1% MYCRYO by weight to the chocolate; namely 10g for 1kg of chocolate (approximately 1/5th oz. for 1 lb) when the chocolate reaches the correct temperature.
- The chocolate remains perfectly fluid.
- Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.
Mycryo can also be used as a replacement for common fats and oils in the preparation of savory dishes (click for brochure). It is good for high heat applications, and Mycryo tends to keep moisture in the foods it is cooked with.
Important Note: The Mycryo bottle indicates that it is for "salty applications" and does not contain instructions for chocolate tempering. Please download Cacao Barry's Document indicating the suitability of this product for chocolate tempering along with written tempering instructions.
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Please note that this product is Euro dated , it will show as day/month/year.