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GERBEAUD 160

Gerbeaud is a notion, a sweet place in the heart of Budapest, which pampers its guests since 1858 with special and exciting cakes. The confectionery celebrates its 160th birthday this year and for this special occasion we created a chocolate that fits our own taste. In cooperation with the Cacao Barry chocolate factory the Cacao Barry or Noir 1858, a chocolate made exclusively for Gerbeaud Café - with 71,9% minimum of cocoa - has been born.

CACAO BARRY CHOCOLATE LAB

We visited the Cacao Barry chocolate lab in April 2017, where the unique chocolate has been made for our birthday products.

THE CHOCOLATE: CACAO BARRY OR NOIR 1858

The Or Noir 1858 chocolate is made with Trinitario cocoa beans from South America and Africa. Trinitario is a hybrid cocoa beans, between the Forastero and Criollo kinds. This cocoa bean has a special reddish tone on the outside. When it comes to taste, it is a complex, flavourish kind. The cocoa beans has three different places of origin.

Mexico (Trinitario)

The Trinitario cocoa bean from Mexico has a strong cocoa flavor but also spicy and woody.

Tanzania (Trinitario)

The Trinitario cocoa bean from Tanzania comes from the hot and vaporous region of the Malawi lake. It has a harmonic acidic and soury flavour.

Cuba (Trinitario)

The Trinitario coca bean that comes from Baracoa Island holds a floral flavor - the tobacco-ish aroma and the intense cocoa flavor makes it recognizable from the rest of the beans.

THE TASTE

COCOA FLAVOR: 4,2 SWEET FLAVOR: 1,9 FRUITY FLAVOR: 3,1 AROMACITY: 3,2 ROASTED FLAVOR: 2,3 ACIDITY: 2,1 SOUR FLAVOR: 2,8

1858 - neapolitan - 4,5g

Dark chocolate with 71,9% cocoa Ingredients: cocoa mass, sugar, cocoa buttere, emulsifier: soya lechitin, natural vanilla aroma. It might contain milk.

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1858 – MINI BAR – 13,5 G

Dark chocolate with 71,9% cocoa Ingredients: cocoa mass, sugar, cocoa buttere, emulsifier: soya lechitin, natural vanilla aroma. It might contain milk.

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1858 – CHOCOLATE BAR – 75 G

Dark chocolate with 71,9% cocoa Ingredients: cocoa mass, sugar, cocoa buttere, emulsifier: soya lechitin, natural vanilla aroma. It might contain milk.

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1858 – BONBON – 3 AND 6 PIECES

Chocolate ganache made of blood peach jelly in dark chocolate corpus layered with crunchy salt crystalline pecan praline.

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GERBEAUD 160 CAKE

On the occasion of our 160th birthday the GERBEAUD 160 CAKE was born, using the Cacao Barry Or Noir - 71,9% minimum of cocoa – dark chocolate, developed exclusively for Gerbeaud Café. The base of the cake is a cocoa buttery sponge with a caramelized dark chocolate mousse with blood peach gel layers, salt crystalline pecan roast, green walnut purée and dark chocolate frosting on top.

160 packshot