Origine Santo Domingo, dark chocolate, callets, 70% cocoa
The island of Santo Domingo has gold mines, but Cacao Barry chose the brown gold: Hispaniola, a blend of Forastero and Criollo cocoa! It has a particularly long reverberation and gives a dark chocolate with a very strong cocoa taste. Her tartness and her exotic, enriched with a fruity and vinous accent, are fully accentuated in ganaches, toppings, mousses, sorbets and ice creams.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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