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Cooking with this remarkable Single Estate Venezuelan Rio Caribe couverture dark chocolate is a revelation.
Cakes and desserts are transformed by the wonderful depth and complex flavour notes of the cacao. To create a completely clean palette for chefs to work on, we don’t use soya lecithin or vanilla.
All our chocolates perfectly reflect the distinct flavour notes of their beans, so you can choose the one perfect for your recipe.
Rio Caribe’s robust flavour and notes of nuts and coffee make it the classic chocolate for cakes and brownies. I find it pairs perfectly with brown spirits like brandy and rum.
These cooking chocolate drops are 2g in weight and 2.3cm in diameter making them easy to weigh and melt.
Only Natural Ingredients
Cocoa solids: 72% minimum.
Ingredients: cocoa mass , raw cane sugar, cocoa butter
Suitable for vegans
Free from dairy, alcohol, gluten, nuts and soya
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.
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