A captivating, milk chocolate taste

Offering a milky, caramel profile, this a superb option for chefs, bakers and chocolatiers alike. A light, autumn-like brown colour also ensures the finished look of your creation will match the milky, sweet taste. 

Technical Specifications

A 100% cacao, no added sugar, high fat alkalised powder.

• Flavour profile: A rounded chocolate taste with notes of caramel, whole milk and almond.
• Colour (see pictures above for wet and dry differences): Warm autumnal brown
• PH level: 6.8-7.2
• Fat content: 22-24%
• Origin: Finest quality West African beans.
• Particle size / fineness: Minimum 99.6% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results.
• Moisture: Maximum 4.5%
• Dispersibility: Standard for alkalised powder.
• Applications:  Multi-application, this can be used in all recipes with positive outcomes.
•  Packaging: Resealable and recyclable. 

Fat content, and why it matters

Much like the varieties of chocolate, fat content varies between each type of cacao powder.  A high fat content creates a more rounded mouthfeel and less astringent flavours. A low fat content means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This particular powder has a high fat content of 22-24% meaning the smoother texture compliments the silky, caramel flavour. 

The pairing recommendations 

This is a versatile cacao powder that works in most applications, but below are some pairings that work well with this flavour profile:

• Almonds
• Strong coffee
• Popcorn
• Toasted hazelnut
• Vanilla
• Toffee
• Mezcal
• Barrel aged malbec

Pairing chocolate 

• Extra-bitter Guayaquil 64%
• Alunga^TM 41%
• Papouasie 35%

Cacao Barry works in partnership with the Cocoa Horizons program and 100% of Cacao Barry cocoa beans are sustainably sourced. Established in 2015 by Barry Callebaut, the Cocoa Horizons Program works to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity and helping to build self-sustaining communities within the cocoa farming sector that protect nature and children.

The packaging used is also fully recyclable! You can read more about this here. 

A captivating, milk chocolate taste

Offering a milky, caramel profile, this a superb option for chefs, bakers and chocolatiers alike. A light, autumn-like brown colour also ensures the finished look of your creation will match the milky, sweet taste. 

Technical Specifications

A 100% cacao, no added sugar, high fat alkalised powder.

• Flavour profile: A rounded chocolate taste with notes of caramel, whole milk and almond.
• Colour (see pictures above for wet and dry differences): Warm autumnal brown
• PH level: 6.8-7.2
• Fat content: 22-24%
• Origin: Finest quality West African beans.
• Particle size / fineness: Minimum 99.6% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results.
• Moisture: Maximum 4.5%
• Dispersibility: Standard for alkalised powder.
• Applications:  Multi-application, this can be used in all recipes with positive outcomes.
•  Packaging: Resealable and recyclable. 

Fat content, and why it matters

Much like the varieties of chocolate, fat content varies between each type of cacao powder.  A high fat content creates a more rounded mouthfeel and less astringent flavours. A low fat content means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This particular powder has a high fat content of 22-24% meaning the smoother texture compliments the silky, caramel flavour. 

The pairing recommendations 

This is a versatile cacao powder that works in most applications, but below are some pairings that work well with this flavour profile:

• Almonds
• Strong coffee
• Popcorn
• Toasted hazelnut
• Vanilla
• Toffee
• Mezcal
• Barrel aged malbec

Pairing chocolate 

• Extra-bitter Guayaquil 64%
• Alunga^TM 41%
• Papouasie 35%

Cacao Barry works in partnership with the Cocoa Horizons program and 100% of Cacao Barry cocoa beans are sustainably sourced. Established in 2015 by Barry Callebaut, the Cocoa Horizons Program works to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity and helping to build self-sustaining communities within the cocoa farming sector that protect nature and children.