This store requires javascript to be enabled for some features to work correctly.
Sold in 5kg bag
Extra-Bitter Guayaquil 64% is Cacao Barry's most versatile chocolate and a favourite among chefs!
Renowned as the undisputed reference for dark couverture for multiple applications, this historic chocolate has become a worldwide must-have in production laboratories.
With an optimal yield point and exceptional fluidity, Extra-Bitter Guayaquil 64% can elegantly adapt to all your creative aspirations, from a creamy mousse to a velvety ganache or a gourmet coating.
Obtained from a skillful blend of sustainably sourced cocoa beans from Ecuador, Ghana and Côte d'Ivoire, this bitter chocolate with roasted notes reveals pure cocoa aromas of unrivalled intensity, deliciously enhanced by a hint of coffee and chestnut.
Extra-Bitter Guayaquil 64% is made in France using the Q-Fermentation™ process, and it derives its perfectly balanced flavour from a careful selection of natural enzymes added to the mucilage covering the cocoa beans during the fermentation phase.
Characteristics
*CHOCOLATE DISCLAIMER
Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We strongly recommend shipping chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little impact to the texture or taste of the chocolate.
Julia and team work hard to find the best of the best in kitchen tools, cookware, bakeware and small appliances. We've done the research so you don't have to.
click here to learn more about why Hestan NanoBond is unmatched in quality and performance