Description
Extra-Bitter Guayaquil 64% is Cacao Barry’s most versatile chocolate and a favorite 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 skilful 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 flavor from a careful selection of natural enzymes added to the mucilage covering the cocoa beans during the fermentation phase.
