% of main ingredient
67% of Cocoa
Caraïbe is a perfect balance of smooth chocolate and roasted dried fruit notes with a slightly oaky finish.
Flavor Profile Sweet Spices
Secondary Notes Grilled
Hint of BitterProduct Information
A remarkably bitter chocolate introduced two years after Guanaja in 1988, Caraïbe was an exceptionally well-balanced addition to the Mariages de Grands Crus collection of chocolates with truly enticing body and sweetness. Caraïbe and Guanaja are prime examples of how rich and complementary chocolate blends can be, which is why people often talk about Caraïbe as a "feminine" chocolate and say Guanaja has a more "masculine" profile.
Coating – Ice Cream&Sorbets
Molding – Bars – Mousses – Cremeux&Ganaches
Almond – Lemon zest – Pecan – Cinnamon – Coffee – Lemongrass – Vanilla – Caramel
67% of Cocoa
Sugar 32%, Fat 40%
3kg bean bag - 4654
Blocs 3x1kg - 107
12kg box - 19843
Contact your distributor to check the availability in your country.
Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate.
Morant Bay is a chocolate with an air of purity and elegance, and distinctive notes of camphor that bring it freshness.
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