Cacao Barry Mi Amère Dark Chocolate Couverture 59.5%

Mi Amère — meaning “half bitter” in French — is Cacao Barry's masterfully balanced dark couverture that sits perfectly between the approachable and the intense. At 59.5% cocoa, it delivers genuine dark chocolate depth and complexity without the sharp bitterness of higher percentage couvertures, making it one of the most universally loved dark chocolates in professional patisserie.

Whether you're crafting truffles for a luxury gift box, glazing an elegant entremet, or baking the perfect fondant, Mi Amère is the reliable, crowd-pleasing dark couverture that never lets you down. Available at Nut House, delivered across the UK.

Why Professionals Choose Mi Amère 59.5%

• The perfect balance: Rich dark chocolate character with a smooth, rounded finish — intense enough to impress, approachable enough for all palates
• Exceptional versatility: Performs beautifully across the full range of professional applications from ganaches to glazes to baking
• Reliable fluidity: High cocoa butter content for smooth, consistent tempering, enrobing, and moulding
• A professional staple: The go-to dark couverture for kitchens that need a dependable, high-quality dark chocolate for everyday use

Tasting Notes

Smooth and well-rounded with a rich cocoa intensity, notes of roasted chocolate, subtle red fruit, and a clean, satisfying bittersweet finish. Full-bodied without being harsh — a classic, elegant dark chocolate profile that pairs beautifully with a wide range of flavours.

How to Use

• Tempering: Melt to 50–55°C, cool to 27–28°C, reheat to 31–32°C — see our full tempering guide for tabling and seeding methods
• Ganaches: Use a 2:1 chocolate to cream ratio for firm truffles, or 1:1 for a silky tart filling or pourable glaze
• Enrobing & moulding: Excellent fluidity for coating truffles and filling praline moulds with a glossy dark finish
• Mousses: Fold into whipped cream at 35–40°C for a smooth, balanced dark chocolate mousse
• Baking: Use drops directly in brownies, cookies, and fondants for even distribution and a superior melt
• Pairings: Exceptional with vanilla, raspberry, orange, coffee, salted caramel, and hazelnuts

About Cacao Barry

Founded in France in 1842, Cacao Barry is one of the world's most respected couverture chocolate manufacturers. Their commitment to quality and consistency has made them the trusted choice of professional kitchens worldwide. Browse our full Cacao Barry and premium chocolate range at Nut House.