BELIZE | BAKING CHIPS | 47% | DARK MILK CHOCOLATE
BAKE LIKE AN AWARD WINNING PASTRY CHEF
Gourmet single origin baking chips from Belize: your cakes will thank you and your company will ask for more!
This 100% single origin Dark Milk chocolate is sweet and smooth, with notes of white flowers and jasmine. The Tahitian vanilla delicately balances the strength of cocoa. The finish is rich and sweet.
FRÉDÉRIC'S NOTES
”The idea of adding some Tahitian vanilla arose because it pairs well with the aroma of the Belizean cocoa. The original concept was to create a Dark Milk chocolate without too much added sugar. The vanilla is used as natural sugar but mostly to fool your palate, giving the impression of sweetness. The cocoa percentage is still 47%.”
SINGLE ORIGIN CHOCOLATE
Single origin chocolate is chocolate made from just one variety of cacao bean, grown in one region.
Our single origin chocolate is sourced from one country, one region, and even one single plantation.
Like fine wine or cheese, each cocoa plant has its roots; an origin that gives it its typicality. A taste that connoisseurs -- you, soon! -- work to identify with pleasure.
Have you ever heard of terroir?
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THE COCOA FARM
Xibun River Estate, in the middle of which stands a Mayan archaeological site, is located in the center of Belize. The land is fertile, watered, and -- although not certified -- does not receive any herbicides or pesticides. The cocoa trees arrived from Trinidad, Costa Rica and Ecuador in the 1970s and were left to decay at the beginning of the 21st century. But since 2014, Valrhona has helped to rehabilitate the plantation and restore its Belizean richness. Visit the plantation.
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FRÉDÉRIC CASSEL
Frédéric comes from three generations of cattlemen-butchers. Trained at Fauchon, one of the most high end caterers in France, he opens his first store in 1994 in Fontainebleau France (south east of Paris, as known as the Emperor city, named after Napoleon 1).
WORLD PASTRY CHAMPION, 2013 (as President of the French Team) - PASTRY CHEF OF THE YEAR, France, 1999 and 2007 - President of Les Relais Desserts, 2003-2018 - Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan - Berlin, Germany - Tunis, Tunisia. Discover Frédéric's full chocolate story
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SUSTAINABLE PACKAGING
Though recycled, compostable, and fit to minimize packaging, our packaging remains simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.
KRAFT STAND UP PAPER POUCH BAD is made of Kraft paper on outside, laminated with foil inside to protect chocolate chips from moisture, gas and odor. It locks freshness in.
KRAFT STAND UP PAPER POUCH BAD is made of Kraft paper on outside, laminated with foil inside to protect chocolate chips from moisture, gas and odor. It locks freshness in.
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Ingredients
Milk chocolate couverture (47% cocoa minimum, pure cocoa butter) - Sugar, cocoa butter, cocoa beans from Belize, whole milk powder, brown sugar, emulsifier: sunflower lecithin, natural vanilla extract, vanilla - 2.12 oz (60 g)
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Allergen Information
May contain gluten, nuts, egg, soy.
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Nutrition Facts
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