PRODUCT DESCRIPTION

Cacao Barry Ocoa 70% dark chocolate couverture is distinctive with robust cocoa taste and a hint of acidity. Ocoa is "new generation" chocolate created with the new, unique Q fermentation method, resulting in pure, intense cocoa flavor. This rich, dark chocolate is perfect for moulding and enrobing.

Composition: 70% Cacao, 40% Cocoa Butter

Fluidity: Four-drop

Tempering:
T1 Melting - 45/50C 113/122F
T2 Crystallization - 27C 81F
T3 Working - 31/32C 88/90F

Origin: Ivory coast, mainly Forastero variety.

Pairing Suggestions: Paprika, Cinnamon, Vanilla, Jamaican Pepper, Cloves, Fleur De Sel, Black Currant, Pear, Apricot, Caramel, Sea Scallops, Malt Extract

Ingredients: Unsweetened chocolate, sugar, soy lecithin (an emulsifier), natural vanilla flavor.

Dietary Notes: Contains soy. May contain milk.

Storage Conditions: Dry and cool (68-72 F, 20-22 C); store away from foreign odors and protected from direct sunlight.

Repackaged by The Pastry Depot.

Product of France.

SHIPPING

Cool Weather: Temperatures below 70F - Orders ship Monday through Friday.

Warm Weather: Temperatures above 70F - Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.

The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our Warm Weather Shipping Policy.