For Cacao Nuts

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! www.cacaobarry.com/en-ca/productcategories/ 1521