7.5 oz. The Cacao Barry brand honours the great tradition of elegant French cuisine. It is the preferred brand of confectioners who treasure the pure and the authentic and let the whims of culinary fashion blow over. They hold a strong position in the countries of origin. Our cocoa bean collection networks in Ivory Coast, Cameroon, Brazil, Mexico and Ghana offer protection against interruptions in raw material supplies. Cocoa butter is used to make chocolate, especially dark chocolate, smoother and more pourable for coating cakes, pastries and truffles. It can be added to your favorite eating chocolate to give it the smoothness and pourability of a couverture chocolate. The higher the quality of cocoa bean the cocoa butter is extracted from the better the cocoa butter wil be, and Cacao Barry makes some of the finest. Our friends at Cacao Barry have developed a process to granularize cocoa butter. They blast it with cryovac temperatures and the cocoa butter turns to powder-like granules. The granules can be more easily measured out in the kitchen, and they will return to the normal form of cocoa butter with just the smallest amount of heat - just take a pinch and rub it lightly between two fingers to see what I mean. The folks at Cacao Barry realized that cocoa butter was an excellent vegetarian replacement for gelatine in mousses and pastry creams, but it wasn't easy to incorporate in its natural form, so voila! If you don't think that your hot cocoa has a rich enough mouth feel, try stirring in 1/2 to 1 teaspoon of cocoa butter granules!!!