Callebaut’s Zestina Dominican Republic 70% (previously Cacao Barry Saint Domingue) is a single origin dark chocolate with a roasted cocoa flavour, and notes of raspberry and dried fruits. Its bold flavour profile means it pairs well with a wide variety of fruits and nuts.

Flavour Pairings for Zestina Dominican Republic 70%

This exotic 70% dark chocolate would be perfectly complemented by:

• Cinnamon
• Raspberry
• Almond
• Earl Grey Tea
• Rum

How can I use Zestina Dominican Republic 70%?

Dominican Republic 70% is a high fluidity couverture, ideal for fine moulding and enrobing, as well as panning. Use it to coat almonds and dried raspberries for an indulgent and flavourful treat!

Callebaut’s new brand identity and Low Roasting process

As part of Callebaut’s new brand identity, the bestselling, global chocolate brand has introduced a new and improved cacao roasting process they call Low Roasting™. By significantly reducing the overall roast temperature and halving the time the nibs are exposed to high heat, the cocoa’s natural complexity is preserved, resulting in more complex, nuanced aromas.

The new flavour profiles for Callebaut’s single origin chocolates and cocoa powders include Botanical, Rustic, Zestina, Velvet and Silky.

The Zestina range features chocolates with a pronounced fruity flavour, often with a sweet and sour taste, and notes of tropical fruits.

Cocoa Horizons

This chocolate is made from sustainably sourced cocoa beans and supports cocoa farmers, helping to build a more ethical and sustainable cocoa industry. For every pack of this chocolate you buy, Callebaut reinvests a part in sustainable cocoa farming through the Cocoa Horizons Foundation, which supports the United Nations’ Sustainable Development Goals.