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Ebène 72% is a balanced French dark couverture with intense cocoa and smooth texture. Blending African and Ecuadorian beans, it offers deep flavour with subtle toasted nut notes and no bitterness. Awarded the Ruban Bleu at Salon Intersuc, it showcases Weiss’ chocolate-making expertise. Product FeaturesCocoa content: 72% | Cocoa Beans: 63% | Cocoa Butter: 10%Total fat: 43.7% Total sugar: 28%Fluidity: medium-highOrigins: Ecuador, Grenada, Ghana and/or Ivory CoastLecithin-free Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this dark couverture is ideal for moulding and pastries. As a trusted chocolate wholesaler in Australia, we supply premium chocolate couverture tailored to chefs demanding performance and flavour. Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range

Crafted from the finest beans across four great terroirs, Weiss Galaxie Noir 67% opens with slightly acidic and woody notes before revealing a pronounced bitterness, balanced by toasted aromas of roasted nuts and a distinctively long finish. Fluid yet full-bodied, this dark couverture adapts perfectly to all applications. Product FeaturesCocoa content: 67% | Cocoa Beans: 55% | Cocoa Butter: 13%Total fat: 42.4% Total sugar: 32.1% Fluidity: Very HighCocoa bean origin: Africa, South America and the Caribbean Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this dark couverture chocolate is perfect for pastries, moulding and coating. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

An essential dark couverture chocolate with an intense, well-rounded flavour profile. Oricao 58% opens with a gentle sweetness before releasing a burst of rich cocoa aromas and finishing with a deeply chocolatey, lingering end note. Reliable, consistent and not too sweet, a true professional's everyday dark chocolate. Product FeaturesCocoa content: 58% | Cocoa Beans: 49% | Cocoa Butter: 10%Total fat: 36.2% Total sugar: 40.7% Fluidity: Medium-High Cocoa bean origin: Africa Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this dark couverture chocolate is perfect for pastries and moulding applications. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

A true single origin dark couverture, Weiss Lichu 64% is crafted exclusively from Vietnamese cocoa beans sourced from the Ben Tre and Mekong Delta regions. An acidulous attack with vibrant red fruit notes opens on the palate, followed by subtle vanilla, dried fruit and a hint of liquorice, finishing with a clean, lingering cocoa depth. Product FeaturesCocoa content: 64% | Cocoa Beans: 56% | Cocoa Butter: 8%Total fat: 38.6% Total sugar: 35.1%Fluidity: MediumCocoa bean origin: Single origin, Vietnam (Ben Tre & Mekong Delta) Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this single origin dark couverture is ideal for mousses, ganaches and pastries. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

With its exquisitely milky character and a bold cocoa depth that sets it apart, Weiss Galaxie Lait 41% is a benchmark milk couverture chocolate for professional use. Fresh, creamy notes open on the palate, giving way to warm, biscuity aromas and a generous, lingering chocolatey finish complex enough to elevate any creation.Product FeaturesCocoa content: 41% | Cocoa Beans: 17% | Cocoa Butter: 25%Total fat: 39.5% Total sugar: 44.7%Fluidity: Very HighCocoa bean origin: Madagascar, Ecuador, Ghana and/or Ivory CoastIdeal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this milk couverture chocolate is the perfect everyday use: reliable, flavourful and consistent across pastries, moulding and coating applications.Usage RecommendationTemper at 42/45°C (melting), crystallise at 30/31°C, working temperature 27/28°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

A Belgian milk couverture chocolate offering a pronounced milky and sweet delicate taste.  Applications: Ganache • Cakes • Pastries • Desserts • Chocolate tablets • Pralines • Enrobing

A rich creamy white couverture chocolate with a superb balance of milky sweetness.  Applications: Pralines • Enrobing • Ganache • Mousses • Cakes • Pastries • Desserts

Strong, powerful dark couverture chocolate, with a rich concentration of cocoa, providing accentuated bitterness and predominant fruitiness.  Applications: Ganache • Cakes • Pastries • Desserts • Ice cream • Pralines

Dark, bittersweet couverture chocolate with a delicate cocoa taste. A must for all artisans.  Applications: Ganache • Mousses • Cakes • Pastries • Desserts • Ice cream • Enrobing

A single origin dark couverture crafted exclusively from Ivory Coast cocoa beans, Weiss Bassam 69% captures the full, rounded character of African cacao. Pronounced cocoa flavour, spicy vanilla notes, a hint of coconut and nutty dried fruit aromas come together in a warm, balanced finish. Named after Grand Bassam, the historic former capital of Ivory Coast, this is a chocolate with both exceptional flavour and a rich story. Product FeaturesCocoa content: 69% | Cocoa Paste: 69% | Cocoa Butter: 1%Total fat: 37% Total sugar: 30%Fluidity: Low-MediumCocoa bean origin: Single origin, Ivory CoastCertifications: Vegan Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this single origin dark couverture is perfect for pastries and ice cream applications where a bold, characterful cocoa profile is desired. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Weiss Kacinkoa 85% delivers a pronounced bittersweet intensity with no acidity, just clean, deep cocoa character with toasted, grilled notes on the finish. With only 3% added cocoa butter, this is as close to pure cacao as a couverture gets.Product FeaturesCocoa content: 85% | Cocoa Beans: 83 % | Cocoa Butter: 3%Total fat: 47% Total sugar: 14%Fluidity: Medium to highCocoa bean origin: Equador, Ghana and/or Ivory CoastCertifications: Vegan Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this dark couverture chocolate is ideal for pastry ganaches, moulding, coating, mousses, sauces and ice cream applications. Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range

Weiss Santarem 65% is a single origin dark couverture chocolate from Papua New Guinea that features strong smoky notes, with dark tobacco flavours blending with botanic hints, reminiscent of certain powerful green teas. This couverture is recommended for red fruit ganaches but also for savoury chocolate recipes such as sauces to serve with game.Product FeaturesCocoa content: 65% | Cocoa Bean: 54% | Cocoa Butter: 12%Total sugar: 34%Fluidity: Medium-HighCocoa bean origin: Single origin, Papua New Guinea Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this dark couverture chocolate is perfect for pastry ganache, mousse and sauces applications.Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range

Weiss Lait Caramel 38% delivers an explosive natural caramel flavour perfectly balanced with smooth, creamy milk notes. Melt-in-the-mouth texture and a harmonious finish make it an inspired choice for professionals looking to add depth and elegance to their creations.Product FeaturesCocoa content: 38% | Cocoa Beans: 14% | Cocoa Butter: 24%Total fat: 37.2% Total sugar: 48.7% Fluidity: HighCocoa bean origin: Equador, Madagascar, Gnana and/or Ivory CoastIdeal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this milk caramel couverture is perfect for pastries, moulding and coating applications. Usage RecommendationTemper at 42/45°C (melting), crystallise at 30/31°C, working temperature 27/28°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Intense and delicately smooth. Made of milk chocolate 35% and Roman hazelnut.

A single origin milk couverture from Madagascar, Weiss Madalait 35% is a fine chocolate with hints of caramel, crafted from fine Madagascar cocoas and slightly caramelised milk.Product FeaturesCocoa content: 35% | Cocoa Beans: 13% | Cocoa Butter: 22%Total sugar: 42.6%Fluidity: Medium-HighCocoa bean origin: Single origin, Madagascar Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this single origin milk couverture is perfect for pastry ganaches, coating, confectionery ganache, mousse and sauces.  Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range

Crafted from organic rice and organic coconut cream, Weiss VAO 35% is a 100% plant-based white couverture delivering a remarkably full, creamy mouthfeel reminiscent of traditional white chocolate and a subtle coconut finish. Balanced in sweetness and made from 100% traceable cocoa beans, this single origin from Dominican Republic is a premium vegan option for the modern professional kitchenProduct FeaturesCocoa content: 35% | Cocoa Butter: 35%Total fat: 39%Total sugar: 38% Fluidity: Very HighCertifications: Vegan, Organic (FR-BIO-01), Gluten Free, European Vegetarian, 100% pure cocoa butterCocoa bean origin: Dominican Republic (CONACADO cooperative, Fairtrade/Max Havelaar certified) Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this vegan white couverture is perfect for pastries, coating and moulding with no compromise on taste or texture. Usage RecommendationTemper at 42/45°C (melting), pre-crystallise at 29.5/30.5°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

With its signature fresh milk flavour and warm Madagascan vanilla notes, Weiss Anëo 34% is the white couverture of choice for pastry professionals. Immaculately white and low in sweetness, this premium French couverture melts beautifully on the palate and is balanced, refined and consistent in every application. Product FeaturesCocoa content: 34% | Cocoa Butter: 35%Total fat: 42.3% Total sugar: 47.1% Fluidity: HighOrigin: Made in France Ideal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this white couverture chocolate is perfect for coating, moulding and enrobing. Usage RecommendationTemper between 27/28°C (working temperature), crystallising from 30/31°C with a melting point of 42/45°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Sweet with a hint of vanilla and a slightly milky aroma, Weiss Névéa 29% is a classic, versatile white couverture. Its high cocoa butter content ensures a rich, indulgent character, while a lingering flavour of caramelised milk adds warmth and depth to any preparation.Product FeaturesCocoa content: 29% | Cocoa Butter: 30%Total fat: 36.8% Total sugar: 52.8%Fluidity: HighIdeal UsesDesigned for professional kitchens, artisan chocolatiers, pâtisseries and bakeries across Australia, this white couverture chocolate is perfect for pastries, moulding and coating applications. Usage RecommendationTemper at 42/45°C (melting), crystallise at 29/30°C, working temperature 26.5/27.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Cacao nibs are small pieces of crushed cacao beans that have a bitter, chocolatey flavour.  They're produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small dark bits called cacao nibs.

Dark strong red cocoa powder with an intense cocoa taste, mixing bitter and sweet notes.  Sustainable high quality Dutch cocoa powder – 22/24% fat.  100% Cocoa solid. Your perfect Cocoa powder for Desserts, Bakery creations, Ice-creams, Pralines and Hot chocolate!

Sustainable cocoa butter with neutral taste and fragrance.  Use in your recipes to obtain the perfect viscosity without affecting the taste of your creations.  Cocoa butter makes your chocolate more fluid so it's easier to work with. Because it is deodorised, it does not affect the flavour of your creations.  Good viscosity and consistently sized 12mm dots mean that our cocoa butter is easily measured and works for all your creations.

Ready to fill.  Top diameter: 13 mm.Center diameter: 25 mm.

Ready to fill.  Top diameter: 13 mm.Center diameter: 25 mm.

Ready to fill.  Top diameter: 13 mm.Center diameter: 25 mm.

Persian hand-woven fairy floss. Flavoured with natural vanilla.  Prefect for: dessert decoration. Made from quality, natural ingredients. Preservative and additive free.

Persian hand-woven fairy floss. Flavoured with natural pistachios.  Perfect for: dessert decoration.  Made from quality, natural ingredients.Contains no additives or preservatives.

Persian hand-woven fairy floss. Flavoured with natural rose.  Perfect for: dessert decoration. Made from quality, natural ingredients. Contains no additives or preservatives.

Ready made chocolate decoration by PCB Creation. These elegant flower-shaped decoration are as beautiful as they are delicious. Perfect for Mother’s Day, Easter, or Valentine’s Day.

Ready made chocolate decoration by PCB Creation. These elegant flower-shaped decoration are as beautiful as they are delicious. Perfect for Mother’s Day, Easter, or Valentine’s Day.

High quality, white chocolate shavings from Belgium.  Created for use as chocolate decoration and making hot drinking chocolate.  These white chocolate shavings are irregular in size and shape.

High quality, dark chocolate shavings from Belgium.  Created for use as chocolate decoration and making hot drinking chocolate.  These dark chocolate shavings are irregular in size and shape.

High quality, milk chocolate shavings from Belgium.  Created for use as chocolate decoration and making hot drinking chocolate.  These milk chocolate shavings are irregular in size and shape.

Diameter: 5-7mm. Can be used as a topping or a filling.  Freezer stable.

Diameter: 5-7mm.  Can be used as a topping or a filling.  Freezer stable.

Diameter: 5-7mm.  Can be used as a topping or a filling.  Freezer stable.

Premium chocolate bonbons assortment.  100 pieces per box:10 Black and Milk Chocolate Pallets10 White Caprice10 Milk Caraque10 Black and 10 Milk Rocher10 Soft Caramel10 Raspberry Desire10 Passion10 Cashew Praline Elegant, glossy, and rich in flavour, these ready-to-serve frozen chocolate bonbons are perfect for Valentine's Day, Easter, Christmas, Mother's Day, or Melbourne Cup festivities. This assortment enables bakeries, pastry shops, grocery stores, delicatessens, and other confectioners to present a chocolate confectionery offer without heavy storage constraints. Managing a single assortment also facilitates the preparation of year-end gift boxes and hampers. 6 months shelf life once defrosted.

Smooth, silky French vanilla custard tart baked to perfection in a golden pastry shell. Our Parisian flan is a celebration of French patisserie tradition: creamy yet light, with a subtle caramelised top that melts in the mouth. Instructions: Defrost for 4 hours at +4°C, or bake directly from frozen for 20 minutes at 190°C.Once thawed, store for up to 4 days between 0°C and +4°C.

Frozen. Ready to use.  A delicate mini version of the iconic French Tropezienne: soft brioche filled with smooth, light cream and finished with pearl sugar. Ready-to-serve, perfectly portioned, and ideal for catering, buffets, or dessert platters. Premium look, zero waste, and consistent quality every time. Instructions: Defrost for 6 hours between 0 and 4°C.Shelf life: Once defrosted, 72 hours at 0 and 4°C.

Frozen ready to eat.A delightful mini donut. Soft, fluffy, and bursting with fruity flavour, it's the perfect bite-sized treat for events, dessert platters, or a fun snack option.Naturally pink dough with mixed berry flavourSoft, airy texture with light sweetnessDefrost 20–30 min before servingStore at -18°C | Use within 48h once thawed

Frozen ready to eat.A soft and airy mini donut with a naturally green pistachio-coloured dough. Lightly sweet and visually striking, it's perfect for dessert buffets, afternoon teas, or premium catering.Soft & Fluffy Texture: Light dough with a balanced sweetness, ideal for gourmet bites.Single-Serve Size: At just 25g, it's perfect for tastings, afternoon tea, or petit fours.Ready to Serve: No baking required simply defrost at room temperature for 20–30 minutes.Storage: Store frozen at -18°C. Once thawed, keep refrigerated and consume within 48 hours.Versatile Use: Great for cafés, catering, hospitality, or upscale convenience.

Made with all-butter and crafted to traditional French techniques, Bard's Puff Pastry offers exceptional lift (over 9cm), rich flavour, and delicate crisp layers.Conveniently rolled in a 5kg format, it’s perfect for busy professional kitchens, giving you consistency and quality.Ideal for both sweet and savoury applications: from tarts, pies, vol-au-vents to mille-feuille and galettes, this premium puff pastry delivers a flaky, golden finish that will impress your customers. Pastry Dimensions: 220cm x 50cm x 3mm

Moist carrot cake topped with cream cheese frosting and sprinkled with crunchy walnuts.Frozen, ready to eat. Pre-portioned.Thaw only what you need, eliminating wastage and boosting your profit margin. Enjoy moist banana bread every time.Shelf life: up to 5 days once defrosted (ambient).

Elle & Vire Professionnel Excellence Whipping Cream is trusted by chefs around the world for its reliability, clean taste, and outstanding performance. With 35% fat content, it whips quickly and holds its shape exceptionally well, making it ideal for piping, decorating, and incorporating into mousses or ganaches. Thanks to its high overrun, it delivers excellent yield producing more whipped cream per litre compared to many standard creams helping you reduce waste and control costs without compromising on quality. Made in Normandy from premium French milk, this cream is heat-stable, suitable for cooking, and maintains its structure even after refrigeration. Key Features:✓ 35% fat content✓ High overrun for superior yield✓ Excellent stability and volume✓ Clean, neutral dairy flavour✓ Suitable for both sweet and savoury preparations✓ Long shelf life (UHT) with consistent results