Chocolates

Description

Product Range

Dark Couverture – 45% Cocoa
A semi-sweet dark with approachable bitterness and a smooth, round flavour profile. Easier to pair with other flavours than higher-percentage darks. The 45% works well in ganaches, truffle centres, and moulded tablets where broad consumer appeal is the goal.

Dark Couverture – 55% Cocoa
This is the serious dark. Noticeably more intense – the bitterness is present and so is the complexity. Chocolatiers who make single-origin inspired pieces, or who want the chocolate to lead rather than support, reach for the 55%. Excellent for dipped bonbons, thins, and artisan bars.

Milk Couverture
Full dairy notes with a sweet, caramel undertone and enough cocoa presence to remind you it is chocolate. Tempers slightly differently from dark – the milk solids affect the process – but our milk couverture is formulated for consistent results in professional tempering equipment.

White Couverture
Vanilla-led and rich, with no cocoa solids. The cocoa butter content ensures proper tempering and an excellent snap – something ordinary white compounds cannot offer. Used in enrobing, contrast work, dipped fruits, and decorative showpieces.

Technical Advantages

• High cocoa butter content ensures superior temper, snap, and gloss
• Fine particle size below 25 microns for silky mouthfeel
• Consistent viscosity for enrobing and dipping applications
• Sourced from premium origin cocoa for genuine flavour depth

Who Uses Our Couverture
Artisan chocolatiers, five-star hotel pastry kitchens, patisserie chains, chocolate confectionery brands, and specialty food manufacturers. We also work with chocolate education schools and training institutes looking for a reliable professional-grade product.

Packaging
Standard: 10 kg carton boxes
Storage: 16–18°C, away from direct light and strong odours for optimal shelf life