Cordillera (cord-e-yeer-uh) is a rare treasure chest that has been buried deep inside a bountiful jungle in
That said, we at Dole and Bailey have been chosen as the sole distributor of Cordillera chocolate in the Northeast. What do we say to pastry chefs who have been working with the same chocolate for, let’s say, the last twenty years? It’s like taking a blanket away from a baby. Blabbing on about facts, figures, and statistics won’t do any justice. The only way to truly get in the door and make someone change their stubborn, traditional ways is to have them taste it. It truly is an amazing experience only the luckiest of mouths can say they’ve tried. All it takes is one bite, and a true chef will just know.
The word Cordillera is a geographical term used to define a chain of mountains, usually one principal mountain system. They chose the name because the definition is alike in both English and Spanish speaking countries. In
Cocuy 70% Dark Extra Bitter Couverture
Sumapaz 65% Bittersweet Couverture
Galeras 59% Bittersweet Couverture
Tayrona 53% Semisweet Couverture
Puracé 36% Dark Milk Couverture
(White chocolate is still in the works)
The pack size they came up with is nothing less than convenient. Those at Compañía Nacional de Chocolates are different, and they understand that catering to the food industry means they should be as lenient as possible to give world class chefs exactly what they want. What they did was they went around and asked chefs what they preferred to work with; what would be most efficient. They came up with a simple solution. No more bulky 22# bags- those things are pains in the rear. Along with 5.5 pound blocks, they created a disc-dispensing eleven pound box. The pourable spout is a great, hassle-free way to staying neat and saving time. That and you can pour the chocolate directly into your mouth where it belongs!
Why Cordillera? It has been compared to the El Rey line of chocolate because of its high quality taste and unique production techniques, although the price is compared to both Callebaut and Schokinag. Basic applications used are dipping, molding, ebrobing, filling, mousse, ganache, glazes, ice cream, sorbet, and sauces. Use it however you see fit.
In the next couple weeks, we are expecting a shipment of brochures from Cordillera. Ask us, and we would be more than happy to throw some your way. They include charts and graphs, as well as nutritional facts, chemical analysis, formulation of the chocolate, tempering facts, pack size, shelf life, etc. These booklets are extremely informational and beneficial if you plan on carrying this incredible line.
Also, check out www.chocolates.com.co for information not listed here. Ask your salesman for pricing, and as always, call inside sales for information. We are always here to help.