Our Rio Caribe 72% couverture chocolate is used by top chefs for its incredible depth of flavour.
Its classic coffee nutty notes make it perfect for baking.
Cooking with this chocolate could not be easier, Chef’s Drops are easy to weigh and melt.
Cooking with this remarkable Single Estate Venezuelan Rio Caribe couverture dark chocolate is a revelation.
This is the chocolate for cakes and desserts.
They are transformed by the wonderful depth and complex flavour notes of the cacao, while the easy to melt drops take away all the hassle making all your chocolate recipes a lot easier.
No wonder our Chef’s drops are used by top chefs around the world.
The Rio Caribe single estate cacao used here has nutty and coffee notes which are particularly great in brownies, cookies and cakes, and pair particularly well with brandies and rum.
Pure Ingredients. Pure Flavours. Pure Pleasure.
Only Natural Ingredients
Cocoa solids: 72% minimum.
Cocoa mass , raw cane sugar, cocoa butter
Suitable for vegans
Free from dairy, alcohol, gluten, nuts and soya
Rio Caribe is a king among cacaos.
It is grown on the Paria Peninsula on the north eastern side of Venezuela and takes its name from the small fishing port of Rio Caribe.
Farming methods are traditional and no chemicals are used.
It is an exceptionally fine Trinitario bean, and has really unusual levels of depth and complexity.
It’s nutty coffee notes unfold slowly and stay with you.
These couverture dark chocolate drops are for all your cakes and desserts.
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 for all kinds of cakes.
They pair particularly well with spirits like rum, cognac and whisky.
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