Dark Chocolate Couverture; Inaya 65%
Easymelt Chips; Min C/S 65%
(Cacao Barry Code: CHD-S65INAY-E4-U72)
Inaya™ has an intense cocoa taste with a good balance between bitterness and acidic notes: recommended for mousse, ganache and moelleux.
The new Q-Fermentation process
Fermentation is a crucial step in developing the flavours present in cocoa beans. Cacao Barry has discovered that specific ferments - naturally present on plant leaves and the soil of the plantation - awaken the most intense and pure flavours in each bean.
Selecting these natural ferments and adding them to the cocoa bean pulp creates an exceptional fermentation, yielding beans of outstanding purity containing the fullest flavour potential.
Order in the next:
4hrs 55mins 43secs for delivery next working day
Delivery: Can be delivered next working day if ordered before 2pm* - See terms and conditions.
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