For Ca­cao Nuts

DINE and Destinations - - TASTING NOTES -

On co­coa plan­ta­tions in ex­otic, far off lands, trees grow tall and hang­ing pods are heavy with co­coa beans. Once th­ese magic beans are ex­tracted, fer­mented and dried, their des­tinies scat­ter them all over the world. Ca­cao Barry fos­ters good farm­ing prac­tices in Africa, the Caribbean and South Amer­ica, and the beans they process are the finest in the world. Each zip bag il­lus­trates ori­gin, com­po­si­tion, flu­id­ity, suit­able ap­pli­ca­tions, flavour pro­files and pair­ing tips for bak­ing and cook­ing. The Ca­cao Barry web­site even pro­vides recipes and an in­ter­ac­tive taste tool to dis­cover the best choco­late to match our culi­nary needs. My bag of Madiro­folo 65% is made from beans in Trini­tario, Mada­gas­car. A di­a­gram of the taste pro­file in­di­cates the level of ca­cao, roast­ing, bit­ter­ness, spice, fruit, wood and flo­ral notes. The pair­ing tips are ex­act and in­clude saf­fron, pink grape­fruit, Pe­dro Ximenes sherry and white Chi­nese tea. The de­scrip­tion in­forms me that tamarind trees sur­round the plan­ta­tion, which gives the beans their unique fruity flavour. This choco­late is ex­quis­ite and a new fixture in my kitchen pantry. Ca­cao Barry pro­vides a range of so­phis­ti­cated prod­ucts for pro­fes­sion­als and en­thu­si­asts from dark choco­late cou­ver­ture to fon­due choco­late to crisp choco­late pearls. The op­por­tu­ni­ties for bak­ing and cook­ing with choco­late have just swung wide open!­cao­­duct­cat­e­gories/ 1521

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