Ready to enliven your baking recipes with chocolate that's exotic, tangy and versatile? Say hello to sun-roasted Caraïbe. Derived from Trinitario beans grown on tiny plantations across islands in the Caribbean Sea, this is dark chocolate with a tropical edge: coffee-like but not too bitter, fruity but not too sweet, and with a texture like warm velvet. There is a hint of nature here, with almonds echoing the woodsy aromas of sea-touched trees. Caraïbe’s real seduction, though, comes from the dried fruits grown close to the cocoa trees. These invigorate the chocolate with a subtle yet sugary aftertaste and lingering flavors that roll in your mouth.
Caraïbe comes in oval-shaped feves, which are much easier to cook than large, chunky blocks. Better still, they're packaged in a re-sealable bag, which means that whatever you don't use can be stored without losing any of those delicious flavors. The bag also includes instructions to properly temper the mixture so that it stays firm at room temperature. Now you can easily embellish your elegant chocolates, brownies, cheesecakes, cupcakes, tarts and other sweet pastries and desserts.
French chocolate manufacturer, Valrhona, are responsible for the masterpiece that is Caraïbe. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world’s leading specialists in luxury chocolate, and its expert chefs have even established several Écoles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to.
Caraïbe is part of their Mariage de Grands Crus collection, where each new cacao blend is a gastronomic composition, every note refined to perfect harmony by Valrhona’s expert “cacaotiers.” These chocolates sing to your palate, and few others match their complexity or zest.
If you enjoy Caraibe, be sure to try out Valrhona's other luxury chocolate products:
Equatoriale Noire - 55% cacao, dark chocolate couverture, a perfectly balanced compromise between bitter and sweet.
Manjari Grand Cru - 64% cacao, dark baking chocolate originating in Madagascar, with hints of berries and cedar.
Tanariva Lactee - 33% cacao, vanilla and citrus tinged milk couverture chocolate, perfect for sweets and desserts.
Jivara Lactee - 40% cacao, milk chocolate couverture made with vanilla-and-malt-tinted cacao from Ecuador.
Ivoire - 35% cacao, white chocolate couverture, superb for making fudge, fondue, frosting and white chocolate cookies.
Cocoa Powder - Dutch, unsweetened, 100% cocoa powder great for deliciously thick hot chocolate or dessert ingredients.
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