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 Legere 1% Dutched Cocoa Powder - 750 g
$24.59 As low as: $22.13Dutched Cocoa Powder, light, low fat.
Now in a zip-reclosable bag.
Dutched light cocoa powder with a rich, fudgy chocolate taste. Notes of red fruits & hazelnuts with a floral bouquet. Light pink when dry, red-brown when wet. Fat content: Max: 1%. pH: 7.6-8.2. Non-Meltable, can by shipped by ground all year. 750g / 1.7lb bag.
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Cacao Barry - Mona Lisa Large Dark Chocolate Flakes - 1Kg
$24.65Made by the Barry Callebaut company in Netherlands from Belgian chocolate
A bag of large dark chocolate flakes. Contains dairy products. Repackaged.
Cacao Barry - Mona Lisa Large Dark Chocolate Flakes are an attractive glossy dark chocolate decoration, ranging in size from 2.7 to 6.5 mm. Great product for decorations, pastry, confectionery, ice-creams. Note: Contains dairy products. Net wt 1Kg/2.2lbs, Repackage. Learn More -
Cacao Barry Mona Lisa Pure Fine small dark Chocolate Flakes - 1Kg
$25.25 As low as: $22.73Made by the Cacao Barry company in Belgium.
A bag of small dark chocolate flakes. Contains dairy products.
Cacao Barry - Mona Lisa Pure Fine Chocolate Flakes. Each flake is very small. Great product for decorations, pastry, confectionery, ice-creams. Note: Contains dairy products. Net wt 1Kg/2.2lbs. Learn More -
Cacao Barry Guayaquil Pistoles 64% Extra-Bitter Dark Chocolate Discs - 1 kg
$26.70Discover 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 Mi-Amere Pistoles 58% Dark Chocolate Discs - 1 kg
$26.29Explore Cacao Barry's Mi-Amere Pistoles 58%: Robust cocoa flavor with delicate spice notes.
"Discover Cacao Barry's Mi-Amere Pistoles 58% Dark Chocolate Discs, boasting a robust yet delicately spiced cocoa flavor. This 3-Drop fluidity couverture is perfect for fine moldings, coatings, ganaches, mousses, pralines, biscuits, sauces, decorations, ice creams, and sorbets. With Cacao Barry, you not only indulge in quality but also support sustainable practices and the Cocoa Horizons Foundation. Join Chocosphere in preserving the cocoa ecosystem and savor the true essence of nature. Experience Cacao Barry – where quality meets conscience, available in a reclosable 5 kg bag as well as a 1 kg bag repacked by Chocosphere.
Composition: 58% cocoa, 38.2% fat" 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.
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