41% Cacao MilkQ-FermentationFrench Couverture
A new-generation milk chocolate with pure, intense cocoa. Cacao Barry Alunga 41% pairs a dominant cocoa-and-milk character with restrained sweetness — the product of Cacao Barry's unique Q-fermentation method. High-cacao milk couverture for bonbons, ganache, molding, and pastry work.
| Brand |
Cacao Barry — France |
| Composition |
41% cacao (31% cocoa butter) • 24% milk • 35% fat |
| Best For |
Bonbons, ganache, molding & pastry |
| Format |
11 lb bag • 4 x 11 lb case |
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