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Dark chocolate couverture, Guayaquil, Sao Tomé | Le Delas
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Dark chocolate couverture, Guayaquil, Sao Tomé, Santo Domingo...

St Domingue dark chocolate couverture 70% drops 1kg

St Domingue dark chocolate couverture 70% drops 1kg CACAO BARRY

Fine and fruity, this 70% cocoa chocolate is made from Hispaniola cocoa from Santo Domingo, a mixture of Criollo and Forastero. This cocoa with a very pronounced taste brings to the "St Domingue" dark couverture chocolate an aromatic power and a bitterness very appreciated by lovers of powerful chocolates. "St Domingue" dark couverture chocolate is particularly suitable for making ganaches, chocolate tarts and ice creams. Offered in the form of pistoles, it allows a simple dosage without loss and a uniform melting with limited risks of burning the chocolate.
Guayaquil Extra-Bitter dark chocolate couverture 64% drops 5kg

Guayaquil Extra-Bitter dark chocolate couverture 64% drops 5kg CACAO BARRY

Strong, long-lasting flavour
Bittersweet chocolate couverture 58% drops 5kg

Bittersweet chocolate couverture 58% drops 5kg CACAO BARRY

Ideal for moulds
Dark chocolate 50% Force Noire drops 5kg

Dark chocolate 50% Force Noire drops 5kg CACAO BARRY


Sao Tomé single origin dark couverture chocolate 71% drops 4kg

Sao Tomé single origin dark couverture chocolate 71% drops 4kg AGOSTONI

From the remote island of São Tomé in the Gulf of Guinea, having a climate and an ideal territory for its cultivation, we selected a cocoa among the finest of African origin. Characteristic cocoa profile, aromatic, intense, begins with a subtle and evanescent acidity and a pleasant note of astringency; the marked bitterness and the broad amplitude of the typical aromas of cocoa emerge immediately, along with nuances of tobacco. It ends with a long finish of cocoa and a final balanced bitter.
Peru Bagua Nativo  Grand Cru dark couverture chocolate 81% drops 4kg

Peru Bagua Nativo Grand Cru dark couverture chocolate 81% drops 4kg AGOSTONI

A superior chocolate, made with cocoa of Cru Bagua origin, in the Amazon region in Peru: a treasure found by Icam at the origins of this cocoa, a “native” cocoa, spontaneous and rich in criollo beans, cultivated by the native Amazonian communities in a wild territory, rich in uncharted areas. This “primitive” cocoa, unique and rare, allows you to obtain results of excellent quality, giving life to an exclusive chocolate, with an aromatic profile of great intensity and power of flavour where it expresses the cocoa flavour in its pure form, delicate and perfumed acidity, pleasantly astringent. Strong intensity in the mouth and nose.
Ecuador Arriva single origin dark couverture chocolate 74% drops 4kg

Ecuador Arriva single origin dark couverture chocolate 74% drops 4kg AGOSTONI

In the province of Guayas, typical zone of Nacional cocoa, we selected the best Ecuadorian chocolate, the traditional Nacional Arriba. The gustatory profile of this chocolate is very floral, with characteristic bitterness, accompanied by low acidity and a pleasant note of astringency: broad range of the typical aromas of cocoa; concludes with an emerging floral bouquet with a long finish in the mouth.
Madagascar sigle origin dark couverture chocolate 71% drops 4kg

Madagascar sigle origin dark couverture chocolate 71% drops 4kg AGOSTONI

Single origin chocolate produced with cocoa originating from the region of Sambirano, in the northeast of Madagascar. Very pleasant, balanced acidity, bitterness and sweetness, yet intense, aromatic and with a long finish in the mouth. Has distinct notes of fresh fruit, and a broad range of typical cocoa aromas.
Dark chocolat couverture 60% drops 4kg

Dark chocolat couverture 60% drops 4kg ICAM


Black chocolate 45% drops 4kg

Black chocolate 45% drops 4kg ICAM

±7500 units/kg
Dark chocolate 50% Force Noire special mousse drops 1kg

Dark chocolate 50% Force Noire special mousse drops 1kg CACAO BARRY



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