Cacao Barry Alunga 41%

Alunga 41% – A slightly sweet milk chocolate couverture with a dominant taste of cocoa and milk.
This Alunga chocolate couverture is excellent for preparations such as ganache or mousse, but also for chocolate drinks.

Each chocolate from the ‘Toute la pureté de la nature’ range has been
created with the pure cocoa beans using the Q-Fermentation™ method.
Through mild roasting and slow conching, Cacao Barry’s master chocolate
makers created three exclusive chocolates. With the Alunga milk
chcocolate, your dessert creations will take on a whole new dimension.

Ingredients: 25% cocoa mass, 30.5% sugar, 18% cocoa
butter, 18% whole milk powder, 8% skimmed milk powder, emulsifier: soy
lecithin, natural vanilla flavouring.

Cocoa content: 41% minimum

Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a
true chocolate lover, decided to go to Africa in order to select
exclusive cocoa beans that would enable him to create his very first
connoisseur’s chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations
of individuals and professionals with premium-quality chocolate.

Unique and passionate partners since 1842
These high standards are reflected in all the Cacao Barry chocolate
couvertures, fruit of the creativity and excellence of their ‘Meilleurs
Ouvriers de France’ (prestigious French award for best craftsmen).
Creator of exclusive products such as pailleté feuilletine, chocolate pistoles or Mycryo® cocoa butter, Cacao Barry fosters your creativity.
In the Cacao Barry Chocolate Academy centres and Ambassadors Club, a
team of passionate and dedicated chocolatiers and pastry chefs share
their knowledge and expertise to address the needs of other craftsmen
and to develop new products. They contribute to the transmission of
precious techniques and knowledge about one of the most beautiful
ingredients.