Pacari - Couverture Chocolate Raw Sugar-free Dark 100%

Crafted from minimally processed Arriba Nacional cocoa beans, this Pacari organic raw sugar-free dark couverture chocolate is nurtured in the fertile landscapes of Esmeraldas, Manabí, and Los Ríos. Through gentle roasting at lower temperatures, the cocoa beans unlock a symphony of antioxidants and intricate flavors inherent to the cacao bean's nature. This opulent raw cocoa mass empowers you to conjure delectable recipes within your own home, bakery, restaurant, or patisserie. Notably, Pacari's trophy shelf boasts an impressive collection of over 300 international chocolate awards, a testament to its unrivaled excellence. Completely cultivated and refined within Ecuador's borders, this chocolate encapsulates the very essence of our adoration.

For those with a discerning palate and a commitment to conscientious choices, Pacari offers this couverture in a biodynamic certified variation. Grounded in scientific validation, biodynamic products harness the farm's biodiversity chain to infuse heightened nutrients into each creation, ensuring holistic nourishment. This ethical production paradigm ensures that profits circle back directly to the farms, enhancing sustainability at every turn.

From the realm of baking to the art of molding pralines, crafting chocolates, masterminding truffles, savoring fondue, indulging in sumptuous chocolate fillings, and exploring the vast spectrum of chocolate craftsmanship, this Pacari couverture stands as an indispensable tool for culinary innovation in all its forms.

Ingredients:
Pure Nacional Arriba cocoa from Ecuador.

Cocoa Content: 100%

Weight: 200 g (7.05 oz) or, 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.