Cacao Barry Extra Brute Cocoa Powder 1kg

Cacao Barry Extra Brute Cocoa Powder is a premium, extra-fine cocoa powder known for its intense red-brown color and rich chocolate flavor. It is a high-quality product widely used by pastry chefs, chocolatiers, and bakers worldwide.

Key Features:

✅ Color: Bright and intense red-brown hue
✅ Texture: Extra-fine powder for smooth blending
✅ Flavor: Deep, rich chocolate taste with well-balanced bitterness
✅ Fat Content: Typically around 22-24%, making it a high-fat cocoa powder
✅ Composition: 100% pure cocoa powder, unsweetened

Ideal Uses:

Pastries & Desserts – Perfect for mousses, creams, and biscuits
Baking – Enhances brownies, cakes, and cookies
Ice Cream & Sorbets – Adds depth and richness to frozen desserts
Hot Chocolate – Creates a velvety and intense drinking chocolate
Truffle Coating – Ideal for dusting truffles for a professional finish
Decorations – Great for sprinkling over desserts and confections

Why Choose Cacao Barry Extra Brute?

✔️ Premium Quality: Used by professional chefs for its superior color and flavor
✔️ High Fat Content: Delivers a rich and creamy mouthfeel
✔️ Versatile: Suitable for a wide range of culinary applications
✔️ All-Natural: No added sugars, additives, or artificial flavors

Storage Tips for Cacao Barry Extra Brute Cocoa Powder

To maintain its freshness, color, and aroma, follow these storage guidelines:

✅ Cool & Dry Place – Store in a cool, dry area away from heat and humidity. Ideal temperature: 12-20°C (54-68°F).
✅ Airtight Container – Keep in a sealed container to prevent moisture absorption and contamination.
✅ Away from Strong Odors – Cocoa powder can absorb odors easily, so store it away from spices, coffee, and strong-smelling ingredients.
✅ No Refrigeration Needed – Avoid the fridge or freezer, as moisture can cause clumping and affect the texture.
✅ Shelf Life – Typically 24-36 months if stored properly. Check packaging for best-before date.

How to Use Cacao Barry Extra Brute in Recipes

Hot Chocolate:

• Mix with warm milk or water and sweeten to taste for a rich, intense drinking chocolate.
• Try blending it with a bit of melted chocolate for extra creaminess.

Baking:

• Replace regular cocoa powder in recipes for a deeper chocolate color and taste.
• Works well in brownies, cakes, cookies, and macarons.

Chocolate Mousses & Creams:

• Sift into whipped cream, ganache, or pastry cream for a smooth, velvety finish.

Ice Cream & Sorbets:

• Dissolves well in milk or cream-based desserts, adding an intense cocoa profile.

Truffle Coating & Decorations:

• Roll truffles in cocoa powder for a classic finish.
• Dust over desserts like tiramisu, panna cotta, or éclairs for a professional touch.