- 200g
- Vegan
- Lecithin-free
Aromatic profile
Origin(s) of cocoa paste
- Ecuador
Cocoa variety(ies)
- Nacional
Harvest period(s)
- All year round
Dark Chocolate Dessert 72% cocoa Ecuador
This bold dark baking chocolate bar with 72% cacao will bring real character to your chocolate recipes (chocolate tart, fondant, lava cake, mousse, cake, brownies, etc).
Lovers of intensely flavored desserts, this baking chocolate is made for you. We’ve selected cacao from our partner cooperative in Ecuador, renowned for its exceptional fruity and floral aromas. Perfect for impressing your guests…
Organic and fair trade baking chocolate to stay committed and supportive even in your kitchen!
Also available
100% secure payment
Shipping to France within 24 hours
Delivery in France within 2 to 5 working days
Free delivery in France for orders over 50€
Organic farming
European organic
Fair trade
Description
This bold dark baking chocolate bar with 72% cacao will bring real character to your chocolate recipes (chocolate tart, fondant, lava cake, mousse, cake, brownies, etc).
Lovers of intensely flavored desserts, this baking chocolate is made for you. We’ve selected cacao from our partner cooperative in Ecuador, renowned for its exceptional fruity and floral aromas. Perfect for impressing your guests…
Organic and fair trade baking chocolate to stay committed and supportive even in your kitchen!
Ingredients and nutritional values
Cocoa: 72% minimum. Ingredients:
– Ecuador cocoa mass*⁽¹⁾,
– cane sugar*⁽¹⁾,
– cocoa butter from Ecuador and/or Peru and/or Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾.
*Organically grown or produced.
⁽¹⁾ 100% of the total agricultural ingredients are from Fair Trade controlled according to the FiABLE standard. More information at www.BIOPARTENAIRE.com.
⁽²⁾ Proportion of origins varies according to harvests.
May contain milk, nuts, and cereals containing gluten.
Per 100g: Energy 2454 kJ-592kcal / Fat: 45g of which saturates: 27g / Carbohydrate: 33g of which sugars: 29g / Fibre: 10.6g / Protein: 8.4g / Salt: 0.01g
Advice
Chocolate can be a tricky product to work with. In this article, you will find all our tips for mastering chocolate melting and ensuring your preparations are a success.
Tempering curve for 72% Dark chocolate:
– Melting temperature: 50-55°C
– Crystallization temperature: 28-29°C
– Working temperature: 31-32°C
Find our complete guide to successfully tempering chocolate.
Store away from moisture and heat, between 15 and 18°C. If stored inappropriately, chocolate may become white. This natural phenomenon has no impact on your health.
We recommend closing the bar’s packaging tightly after use to preserve the full intensity of the aromas. All our tips for storing chocolate are available in this article.
Aromatic profile
Origin(s) of cocoa paste
- Ecuador
Cocoa variety(ies)
- Nacional
Harvest period(s)
- All year round
5,70 €
By choosing Kaoka
- You support cocoa farmers Learn more
- You advocate for zero deforestation cocoa* Learn more
- You promote high-quality chocolate. Learn more
- You are contributing to the future of cocoa farming Learn more
Live from our partner growers in Ecuador
-
1,496 farming families of growers
supported in improving their income
-
26 years of partnership
fair and based on firm commitments
-
287,226 Nacional cocoa plants
grafted and distributed to growers between 2023 and 2025
This chocolate protects forests
#ZeroDeforestation
Guided by our passion for cocoa and our direct collaboration with growers, we are involved at every stage to guarantee high-quality chocolates that preserve rainforests.
Learn more
Recipe ideas with this chocolate
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