CacaoBarry 64% Guayaquil Extra Bitter 5kg fat separator preventing moisture build-up beneath the

preventing moisture build-up beneath the board and making the board easy to pick-up and move around

It could be the last press you buy

to hold a sharp edge longer and ensure maximum cutting performance and durability

The base fits neatly inside the lid for more compact storage

you’ll find standout recipes for Pains au Chocolat

CacaoBarry 64% Guayaquil Extra Bitter 5kg fat separator preventing moisture build-up beneath theSold in 5kg bag Extra Bitter Guayaquil 64% is Cacao Barry's most versatile chocolate and a favourite among chefs! Renowned as the undisputed reference for dark couverture for multiple applications, this historic chocolate has become a worldwide must have in production laboratories. With an optimal yield point and exceptional fluidity, Extra Bitter Guayaquil 64% can elegantly adapt to all your creative aspirations, from a creamy mousse to a velvety