Cooking with this extraordinary Venezuelan Rio Caribe 72% dark chocolate is a real pleasure.
It’s coffee nutty notes make it my go to chocolate for cakes, brownies and baked chocolate puddings.
Also good for moulding, truffles, ice cream and ganache.
They are easy to weigh and quick to melt and bring beautiful deep pure flavours.
Ottolenghi uses exactly these Rio Caribe drops to make all his brownies.
Their classic chocolatey flavour makes them perfect fo all kinds of cakes.
They pair particularly well with spirits like rum, cognac and whisky.