Crafted from Dominican Republic cocoa beans, this 37% cocoa milk chocolate couverture reveals a beautiful balance between cocoa power and milky notes, enhanced by a subtle hint of fruity acidity.
Its creamy and indulgent nuances pair perfectly with nuts, citrus, or exotic fruits.
On tasting, it offers a melting and delicate texture on the palate. Its pretty drops melt easily and can also be used to decorate your chocolate creations with elegance. Highly versatile thanks to the addition of lecithin, it is suitable for many applications: ganaches, coatings, solid moldings, and decorations.
This 250g bag is ideal for discovering this milk chocolate couverture and making one or two delicious recipes. For regular use, we suggest opting for the 1kg bag or the 5kg box.
Organic farming
European organic
Fair trade
Crafted from Dominican Republic cocoa beans, this 37% cocoa milk chocolate couverture reveals a beautiful balance between cocoa power and milky notes, enhanced by a subtle hint of fruity acidity.
Its creamy and indulgent nuances pair perfectly with nuts, citrus, or exotic fruits.
On tasting, it offers a melting and delicate texture on the palate. Its pretty drops melt easily and can also be used to decorate your chocolate creations with elegance. Highly versatile thanks to the addition of lecithin, it is suitable for many applications: ganaches, coatings, solid moldings, and decorations.
This 250g bag is ideal for discovering this milk chocolate couverture and making one or two delicious recipes. For regular use, we suggest opting for the 1kg bag or the 5kg box.
Cocoa: 37% minimum. Ingredients:
– cane sugar *⁽¹⁾,
– cocoa butter Ecuador and/or Peru and/or Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾,
– whole milk powder France* 21.6%,
– cocoa mass Dominican Republic*⁽¹⁾,
– emulsifier: sunflower lecithins*,
– vanilla extract*⁽¹⁾.
*Organically grown or produced.
⁽¹⁾ 78% of the total agricultural ingredients are Fair Trade certified according to the FiABLE standard. More information at www.BIOPARTENAIRE.com.
⁽²⁾ Proportion of origins varies depending on harvests.
May contain nuts.
Per 100g: Energy 2392 kJ-574kcal / Fat: 38g of which saturates: 23g / Carbohydrate: 50g of which sugars: 49g / Fibre: 1.9g / Protein: 7.1g / Salt: 0.22g
Chocolate couverture can be a sensitive product to work with. Find all our tips in this article to master chocolate melting and succeed in your preparations.
Tempering curve for 37% Milk chocolate:
– Melting temperature: 45-50°C
– Crystallization temperature: 26-27°C
– Working temperature: 29-30°C
Find our complete guide to successfully tempering chocolate.
Store away from moisture and heat, between 15 and 18°C. If stored inappropriately, chocolate may become white. This natural phenomenon has no impact on your health.
We recommend closing the bag tightly after use to preserve the technical consistency of this milk chocolate and the full intensity of its aromas. All our tips for storing chocolate are available this article.
supported in improving their income
with the cooperative
produced and distributed to growers from 2023 to 2025
#ZeroDeforestation
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