Pacari - Couverture Chocolate Raw Dark 85% with Coconut Sugar

Derived from the esteemed Arriba Nacional cocoa beans, this Pacari organic raw dark couverture chocolate emerges as a result of meticulous cultivation. Thriving in the landscapes of Esmeraldas, Manabí, and Los Ríos, the cocoa undergoes an exceptionally delicate processing method that preserves its innate aromas and a substantial portion of its beneficial elements, including antioxidants. The raw couverture undergoes the sole addition of organic coconut sugar for sweetness, embracing simplicity in its composition. Notably, Pacari stands adorned with a collection of international chocolate awards, a testament to its exceptional stature. Originating entirely from Ecuador, from growth to refinement, this chocolate stands as an embodiment of our unequivocal preference.

With its prowess extending across an extensive array of culinary applications, this Pacari couverture is an essential asset for endeavors spanning baking, praline sculpting, chocolate confectionery, truffle craftsmanship, fondue indulgence, and the realm of sumptuous chocolate fillings—offering a comprehensive spectrum for all realms of chocolate artistry.

Ingredients:
Organic cocoa beans, organic coconut sugar, organic cocoa butter, organic sunflower lecithin.

Cocoa Content: 85%

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.