Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)
Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)
Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)
Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)
Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)
$115.95

Barry Callebaut Dark Bittersweet Chocolate Callets - Sao Thomé Single Origin - 70% Cacao, 5.5Lbs (2.5 Kg) (2 pack)

Callebaut's Sao Thomé baking chocolate has a very intense and complex taste, rich in roasted cacao, and with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea.

This chocolate is made with Amelonado cocoa bean varieties from the island Sao Thomé. In 1822, São Tomé and Príncipe were the first African islands to import cocoa from Brazil - for which they were baptized 'the chocolate islands'.

Sao Thomé is great to savor as such. For pairings, our chefs recommend to combine it with fruits that have a moderate to high acidity and sweetness.

Slightly bitter ingredients such as walnuts or mild coffees and spices such as Sichuan pepper that has a tingly effect on the tongue also create beautiful harmonies.

With its standard fluidity, you can use Sao Thomé in a broad range of applications: molding, enrobing, ganaches, flavoring pastry crèmes and mousses, etc.

History and origin of Sao Thomé cocoa has a long tradition in African cocoa. It’s even referred to as Chocolate Island. Cocoa was introduced in 1822 from Brazil, first to the small island of Principé, later to Sao Thomé where it quickly replaced coffee plantations. The island produces a very dark and intense cocoa with surprising aromatic notes. The limited yield of around 3,000 tonnes per year makes this variety very sought after and exclusive. Sao Thomé cocoa still retains the original qualities of Brazilian cocoa but is less sharp. The presence of Forastero genes yields very big, reddish beans that are fermented very evenly to produce a very fine cocoa. Taste profile Dark chocolate with a huge concentration of cocoa. The aroma is slightly spicy, with roast touches and impressions of cappuccino. The taste is at first pleasantly mild-bitter, full and fruity with impressions of candied black fruit. Then come floral and coffee bean impressions. Fine touches of oak emerge in the final.