Description
Far more than a simple milk chocolate, Alunga 41% is distinguished as Cacao Barry’s most cocoa-intense milk couverture chocolate, it successfully unites dark chocolate lovers with the deliciousness of milk chocolate.
Its exceptionally high dry cocoa composition and dark color make it the preferred choice for gourmet creations such as savory tablets, creamy chocolate mousses and ganache of unforgettable intensity.
Alunga 41% thus embodies the perfect alliance between milky creaminess and the authenticity of pure cocoa, enhanced by subtle biscuity notes. Made from cocoa beans sourced in West Africa, this milk chocolate derives its unique aromatic profile from the scientific Q-Fermentation™ process. Since 2014, Cacao Barry has been using a special nutrient that farmers add to the mucilage during the crucial fermentation stage (based on the same principle as the natural leavening of bread). This addition encourages the development of particular natural micro-organisms that release the precious flavor precursors in each cocoa bean. This homogeneous, intense fermentation throughout the beans results in a profusion of aromatic cocoa particles of unrivalled purity while eliminating any unwanted traces of undesirable yeast.
A delicious treat that transcends the boundaries between dark and milk chocolate, offering a sophisticated sensory experience.
