Far more than a simple milk chocolate, Alunga™ 41% is distinguished as Cacao Barry's most cocoa-intense milk couverture chocolate, it successfully unites dark chocolate lovers with the deliciousness of milk chocolate.
Its exceptionally high dry cocoa composition and dark colour make it the preferred choice for gourmet creations such as savoury tablets, creamy chocolate mousses and ganaches of unforgettable intensity.
Alunga™ 41% thus embodies the perfect alliance between milky creaminess and the authenticity of pure cocoa, enhanced by subtle biscuity notes. Made from cocoa beans sourced in West Africa, this milk chocolate derives its unique aromatic profile from the scientific Q-Fermentation™ process. Since 2014, Cacao Barry has been using a special nutrient that farmers add to the mucilage during the crucial fermentation stage ( based on the same principle as the natural leavening of bread). This addition encourages the development of particular natural micro-organisms that release the precious flavour precursors in each cocoa bean. This homogeneous, intense fermentation throughout the beans results in a profusion of aromatic cocoa particles of unrivalled purity while eliminating any unwanted traces of undesirable yeast.
A delicious treat that transcends the boundaries between dark and milk chocolate, offering a sophisticated sensory experience!"
When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.
