Haïti

Saint Domingue 70% dark couverture chocolate is crafted from the finest Forastero cocoa beans from Hispaniola. It reveals a delightful bitterness complemented with floral notes and a sweet fruity wine note with outstanding lingering flavour.

The cocoa beans used to create this Santo Domingo 70% chocolate come from the fertile valley of Cibao in the Dominican Republic, one of the world's most northern cocoa-growing regions. The valley's unique climate and rich soil contribute to this chocolate's complex, unforgettable taste profile. The beans undergo meticulous fermentation in wooden crates for 5 to 8 days followed by sun-drying to enhance their sophisticated aromas.

The shape of the +/- 2g pistoles™ makes this chocolate easy to dose and melt quickly while ensuring perfect crystallization. At 70% minimum cocoa and 42% cocoa butter, Saint-Domingue 70% is ideally suited to all kinds of creations: chocolate-making (ganache, molding, coating), pastry-making (ganache, cookie, mousse, icing), and plated desserts.

When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.
Additionally, by purchasing Rainforest Alliance™ Certified chocolate you are supporting farmers committed to the well-being of their workers and our natural resources.

Saint Domingue 70% dark couverture chocolate is crafted from the finest Forastero cocoa beans from Hispaniola. It reveals a delightful bitterness complemented with floral notes and a sweet fruity wine note with outstanding lingering flavour.

The cocoa beans used to create this Santo Domingo 70% chocolate come from the fertile valley of Cibao in the Dominican Republic, one of the world's most northern cocoa-growing regions. The valley's unique climate and rich soil contribute to this chocolate's complex, unforgettable taste profile. The beans undergo meticulous fermentation in wooden crates for 5 to 8 days followed by sun-drying to enhance their sophisticated aromas.

The shape of the +/- 2g pistoles™ makes this chocolate easy to dose and melt quickly while ensuring perfect crystallization. At 70% minimum cocoa and 42% cocoa butter, Saint-Domingue 70% is ideally suited to all kinds of creations: chocolate-making (ganache, molding, coating), pastry-making (ganache, cookie, mousse, icing), and plated desserts.

When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.
Additionally, by purchasing Rainforest Alliance™ Certified chocolate you are supporting farmers committed to the well-being of their workers and our natural resources.

Saint Domingue 70% dark couverture chocolate is crafted from the finest Forastero cocoa beans from Hispaniola. It reveals a delightful bitterness complemented with floral notes and a sweet fruity wine note with outstanding lingering flavour.

The cocoa beans used to create this Santo Domingo 70% chocolate come from the fertile valley of Cibao in the Dominican Republic, one of the world's most northern cocoa-growing regions. The valley's unique climate and rich soil contribute to this chocolate's complex, unforgettable taste profile. The beans undergo meticulous fermentation in wooden crates for 5 to 8 days followed by sun-drying to enhance their sophisticated aromas.

The shape of the +/- 2g pistoles™ makes this chocolate easy to dose and melt quickly while ensuring perfect crystallization. At 70% minimum cocoa and 42% cocoa butter, Saint-Domingue 70% is ideally suited to all kinds of creations: chocolate-making (ganache, molding, coating), pastry-making (ganache, cookie, mousse, icing), and plated desserts.

When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.
Additionally, by purchasing Rainforest Alliance™ Certified chocolate you are supporting farmers committed to the well-being of their workers and our natural resources.

Saint Domingue 70% dark couverture chocolate is crafted from the finest Forastero cocoa beans from Hispaniola. It reveals a delightful bitterness complemented with floral notes and a sweet fruity wine note with outstanding lingering flavour.

The cocoa beans used to create this Santo Domingo 70% chocolate come from the fertile valley of Cibao in the Dominican Republic, one of the world's most northern cocoa-growing regions. The valley's unique climate and rich soil contribute to this chocolate's complex, unforgettable taste profile. The beans undergo meticulous fermentation in wooden crates for 5 to 8 days followed by sun-drying to enhance their sophisticated aromas.

The shape of the +/- 2g pistoles™ makes this chocolate easy to dose and melt quickly while ensuring perfect crystallization. At 70% minimum cocoa and 42% cocoa butter, Saint-Domingue 70% is ideally suited to all kinds of creations: chocolate-making (ganache, molding, coating), pastry-making (ganache, cookie, mousse, icing), and plated desserts.

When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.
Additionally, by purchasing Rainforest Alliance™ Certified chocolate you are supporting farmers committed to the well-being of their workers and our natural resources.