Single Origin Venezuela

Dark Chocolate 60%

A robust, complex 60% dark couverture chocolate made from Carenero cacao, a Trinitario variety harvested in the Barlovento region of Miranda State, Venezuela. Tropical fruit and spice notes build to a long, persistent finish on the palate.

Dark Chocolate 60%: technical specifications

Cacao: 60%
Origin: Single Origin Venezuela
Flavor notes: Tropical fruits, Nuts, Vanilla, Spicy notes
Fluidity: 2.5 / 5
Composition: 60% cacao minimum · 35% fat · Soy lecithin
Bag size: 2 lb (0.91 kg)
Storage: 16–20 °C | 61–64 °F · Max 70% humidity
Shelf life: 24 months from the date of manufacture under the recommended storage conditions.
Working conditions: Melt: 45–50 °C | 113–122 °F
Crystallization: 28–29 °C | 82–84 °F
Tempering: 31–32 °C | 88–90 °F
Traceability: Farm to bag, lot-level

Recommended uses for Dark Chocolate 60%

Confectionery: Figure molding, bonbon molding, airbrush spraying, decoration
Pastry: Creams, glazes, ganaches, fondant, mousse, cakes and tarts
Baking: Breads, croissants, brioches, muffins
Ice cream: Inclusion, coating
Beverages: Hot chocolate, infusions

Applications: what Dark Chocolate 60% is best for

Molding Enrobing Ganache Pastry Baking Gelato Beverages

About Dark Chocolate 60%

Controlled fermentation and roasting under our master chocolatier bring out its full aromatic character. A thicker texture makes it a natural choice for figure and bonbon molding, decoration, creams, glazes, ganaches and fine pastry, as well as breads, croissants and gelato coatings. Supplied as 4 g pieces for even melting.

Made with Venezuelan cacao beans and crafted in Peru. Franceschi Chocolate is a Certified B Corporation and a family business since 1830.

Nutrition and Allergens