Pacari

Pacari - Couverture Chocolate Dark 60% with Coconut Sugar

Dark Couverture Chocolate
Size
Regular price $53.00 USD
Sale price $53.00 USD Regular price

Crafted from Arriba Nacional cocoa beans, this Pacari organic dark couverture chocolate originates in the lush regions of Esmeraldas, renowned for yielding Ecuador's most exquisite cacao.

Organic, Kosher, Vegan, Soy-free, Lactose-free, Gluten-free, NON-GMO, Free of Chemicals, Rich in Antioxidants

Crafted from Arriba Nacional cocoa beans, this Pacari organic dark chocolate couverture originates in the lush regions of Esmeraldas, renowned for yielding Ecuador's most exquisite cacao. Infused solely with the richness of coconut sugar, this delicate couverture boasts a velvety texture, brimming with fruity and unadulterated nuances, complemented by subtle notes of walnuts. Hailing entirely from Ecuador, both in cultivation and processing, this chocolate stands as a quintessential representation of our preference.

Its versatility extends to a wide array of technical applications, including baking, praline molding, chocolate crafting, truffle making, fondue indulgence, luscious chocolate fillings, and the realm of ice cream innovation—encompassing the entire spectrum of chocolate confectionery.

Organic cocoa mass, organic coconut sugar, organic cocoa butter, organic sunflower lecithin.

Cocoa Content: 60%

Weight: 1000 g (35.27 oz)

This product is nut free, soy free, gluten free, dairy free, palm oil free, vegan, kosher, organic, plant base and fair trade. Store in a cool dry place and away from the sun, at 18 - 22 degrees Celsius.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)