Dark Chocolate Ebene 72% 5kg

A chocolate with a caramelised dairy flavour and an indulgent velvety texture. A blend of award-winning expertise.  A selection of exceptional ingredients: Romana hazelnuts from Italy, milk from France and brown sugar from Guadeloupe. The perfect proportions of ingredients for a natural and fruity hazelnut flavour.  Cocoa fat mass: 30% - Sugar: 28% - 100% cocoa butter.

A new couverture, with emergent powerful fruity cocoa notes, that finishes with a hint of vanilla.  Vegan couverture made from coconut milk and rice powder.  Single origin from Dominican Republic. Certified gluten-free and soy-free. Fairtrade Max Havelaar. Certified organIc. Artisanal production.  Total Fat: 39%. Cocoa Fat: 35%. Low sugar: only 31%.

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

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

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