Terra Cacao was originally launched in February 2011 and relies on Barry Callebaut’s unique cocoa cultivation and fermentation method developed in collaboration with cocoa growers. This process produces zero defect beans and avoids ‘off’ flavours.
Terra Cacao Java dark chocolate contains 57.5% cocoa solids, while Terra Cacao Cameroon milk chocolate has 38% cocoa solids, stemming from Cameroon cocoa trees that yield exceptionally big beans with a defining, deep red colour.
Source: Barry Callebaut
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