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Valrhona Alpaco 'Les Feves' 3Kg
$95.50Dark Couverture 66.5% cacao, Ecuador
Valrhona Alpaco bittersweet dark chocolate is made with fine single-origin cacao from Ecuador. This delicious chocolate has delicate floral notes of jasmine and orange blossoms, and a long finish of refined bitterness and woody flavors, all characteristic of chocolate expertly-made with Ecuadoran cacao. Available in "Les Fèves" disc format. Valrhona suggests this chocolate is suitable for Coating, Molding, Bar, Mousse, Cream mix & ganache, Ice creams & sorbets. 66.5% cocoa, 33% sugar, 40.2% fat.
Now made with sunflower lecithin. May contain traces of soy.
Net wt: 3Kg / 6.6 lb. bag.
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Republica del Cacao Ecuador-Dominican Republic 70% Cacao Buttons 2.5Kg Bag
$56.85Out of stock
Dark chocolate 2.3g buttons.
This 70% cacao dark chocolate is made by blending fine flavor cacao from Ecuador and the Dominican Republic. The Dominican beans' fruity characteristic combined with the roasted notes of Ecuadorian cacao creates a chocolate of balanced acidity and bitterness, ending in light notes of dry nuts and yellow fruits with a powerful chocolate taste. It is a versatile chocolate for pastry applications and perfect fluidity for enrobing. Net wt 2.5Kg/5.5lbs. Learn More -
Domori Arriba 62% Couverture Discs – 5Kg
$153.50Out of stock
Dark. Ecuadorian cacao. 62% cacao content.
Arriba is a recent trinitario-type cacao hybrid. This cacao is grown in Ecuador, in the valley of the Arriba river. It has notes of flowers, caramel and cream. Net wt.: 5Kg/11lbs. Factory packaged in a Heavy Duty Re-closable bag. Learn More -
Republica del Cacao Ecuador 65% Cacao Buttons 16.5 Lb Bag
$137.95Out of stock
Dark chocolate 2.3g buttons. Factory package is a sealed translucent bag and varies from the photo.
This is a powerful and long lasting chocolate. Fruity, toasty and a little spicy, with notes of natural vanilla. At first it displays some acidity followed immediately by notes of tropical and candied fruits. Its powerful structure gives it a long lasting finish.
“Panela”, a traditional organic brown sugar produced in the jungle near Quito by local sugar cane farmers, bursts into the chocolate and complements its final taste of nuts.
Extra “Arriba” cocoa butter has been added to Ecuador 65%, making it a fluid chocolate coverture that can be used for enrobing or hand dipping as well as molding. Net wt. 16.5lbs/7.5Kg. Packaged in a factory sealed translucent plastic bag, which varies from the photo. Learn More
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