€59.17
Paccari Professional 70% Cacao Organic Chocolate Coating (1 kg) in chips: high-quality raw cacao, uniform texture, and stable melt. Ideal for ganache, chocolates, chocolate coatings, and gourmet pastries; contains no refined sugar and is certified organic.
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Paccari Professional Organic Raw 70% Cocoa Chocolate Coating in Drops (1 kg): made with organic raw cocoa and organic cocoa butter for even melting and a stable texture. The droplet format makes weighing easier, speeds up melting, and improves consistency in the kitchen—ideal for gourmet pastries, professional chocolate-making, chocolate shops, and recipes where you need intense flavor and consistent flow, without compromising certified organic quality.
Whether you work in a pastry shop or are looking for consistent results at home, this organic raw 70% cacao chocolate coating in drops offers an excellent balance between cocoa character and technical versatility. It’s a reliable base for recipes that require precise melting control, a clean finish, and a prominent cocoa flavor—whether in professional production or creative cooking. Since this coating is designed for professional use, it allows you to standardize your processes: consistent texture, consistent yield, and greater control with every batch.
In a professional setting, the format directly affects efficiency. The 70% organic raw cacao chocolate coating in drops reduces processing time and improves results because each drop heats evenly. This results in a lower risk of overheating, better temperature control, and a more predictable melt.
70% is a particularly versatile percentage: it offers cocoa intensity with a balanced profile, ideal for recipes where you want the chocolate to stand out without being overly dominant. In the 70% organic raw chocolate coating in drops, that balance is combined with a texture designed for smooth workability, making it easy to create thin coatings, ganaches, and fillings with good stability.
For a more aromatic result, always work with gentle melting and avoid high temperatures. Cocoa is sensitive: if you use too high a temperature, you may lose subtle nuances and end up with a flatter flavor.
Organic raw chocolate coating (70% cacao) in chips is an ideal base for well-balanced ganaches: intense cacao flavor and a creamy texture. To achieve a stable ganache, emulsify in stages and let it rest before using. Adjust according to your desired result:
For shine and good snap, tempering is key. The droplet format makes the process more efficient because it melts evenly and reduces hot spots. If your goal is production, proper tempering also reduces rework: better demolding, fewer blemishes, and a cleaner appearance.
It works especially well with thin coatings and high-impact coatings. Recommended for fruits, nuts, and baked goods (cakes, cookies, or bars). For a clean finish, dry the item thoroughly before coating, prevent condensation, and let the excess drip off.
Use it in brownies, cookies, cakes, and spoon desserts when you’re looking for a chocolate that takes center stage—one that’s organic and has a balance that appeals to both “cocoa connoisseurs” and customers who prefer a well-rounded 70% cocoa content. The organic raw 70% cocoa chocolate coating in chunks also works well in ice cream mixes and creams, as long as you pay close attention to the melting process and emulsion.
Store the organic raw 70% cacao chocolate chips in a cool, dry place, in a tightly sealed container, and away from strong odors (chocolate easily absorbs aromas). Avoid moisture and sudden temperature changes to maintain stability, texture, and performance.
Is it suitable for professional use?
Yes. The 70% cacao organic raw chocolate coating in drops is designed for professional kitchens: quick measurement, uniform melting, and consistent results.
Can it be used for ganache, chocolate confections, and glazes?
Yes. It works very well in ganaches, molded chocolates, and thin glazes, as long as you control the temperature and avoid moisture.
How should it be melted?
Over low heat (in a double boiler or in the microwave on low power), stirring at short intervals to prevent overheating.
How should it be stored?
In a cool, dry place, tightly sealed, and away from strong odors.
