Ghana Milk Chocolate Pistoles 40%

Recommended for mousse and ganache.

Following the harvest of cocoa beans, fermentation is a crucial step in developing the flavours present in the beans. Cacao Barry� has discovered that specific ferments � naturally present on plant leaves and the soil of the plantation � awaken the most intense and pure flavours in each bean. Selecting these natural ferments and adding them to the cocoa bean pulp, creates an exceptional fermentation, yielding beans of outstanding purity. There are close to zero defect beans and each bean contains the fullest flavour potential.

Each chocolate in the �Toute la puret� de la nature�* range has been created with the pure cocoa beans using the Q-Fermentation� method. Through mild roasting and patient conching, Cacao Barry��s master chocolate makers created three chocolates that shed a new light on chocolate. With ALUNGA�, OCOA� and INAYA�, you will achieve a pure and more intense taste in your creations.