100% dark chocolate for baking and decoration. ChocRocks™ – Dark look like tiny rocky stones with a rugged, uneven look and have a rich and intense chocolate taste. They're great for sprinkling onto frothy or cream-topped drinks and slowly melt away - adding some chunky chocolate texture with a lovely bite.

Give your desserts and pastries a darker, seductive twist. Cacao Barry's Extra Bitter Guayaquil is a dark coverture chocolate with 64% cacao content and 40% fat. You'll love the bold cocoa flavor with notes of coffee and chestnut. With 4 out of 5 marks in fluidity, this is perfect for ganache, molding and enrobing.

Belcolade Belgian chocolate is known as one of the top two Belgian chocolates purchased and used by European chefs and patissiers. Peru's tropical climate is ideal for growing cocoa and it is believed that the plant may have originated in the upper reaches of the Amazon rain forest. The strength and elegance of Peru 64% comes from the careful selection of Criollo and Trinitario cocoa beans. This rich dark chocolate offers a slightly acid cocoa taste with fruity notes enhanced by a touch of fresh fruit and a bouquet of raisins and dried figs.

The Alto el Sol is defined by a persistent aroma, uncommonly fruity and slightly acidic, the perfect match to tickle your senses.
Discover the “Alto el Sol” from Cacao Barry.  Enjoy an exclusive cocoa bean from a single plantation for a unique taste.

Certified Organic by ECOCERT.

An intense cocoa taste with a good balance between bitterness and acidic notes.  Composition: 65% cocoa, 31.5% fat.  

Recommended for mousse, ganache and moelleux.

A finely balanced dark chocolate with fruity and acidic notes followed by a slight bitter finish
Discover the “Madirofolo” from Cacao Barry.  Enjoy an exclusive cocoa bean from a single plantation for a unique taste.

Certified Organic by ECOCERT.

A bittersweet, delicately tart chocolate whose aromas unveil a note of licorice.  Ideal for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.

This Callebaut origin dark chocolate with 66.8% cocoa solids is made with the finest cocoa beans from Brazil, natural vanilla and 100% pure cocoa butter. Deep intense cocoa taste with fresh hints of tropical fruit.

Cacao Barry “Fleur de Cao" Pistoles. Lingering cocoa taste with fruity and spicy notes. Composition: 70% cocoa, 41.5% fat.