Dark couverture chocolate 72% cocoa Ecuador

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New
250g
Vegan
Lecithin-free

Babka, chocolate brioche on a wooden board next to a bag of Kaoka chocolate

Table of uses and applications for 72% Ecuador dark couverture chocolate

Aromatic profile

Origin(s) of cocoa paste

Ecuador

Cocoa variety(ies)

Nacional

Harvest period(s)

All year round

Kaoka Ecuador dark chocolate flavour wheel

New
250g
Vegan
Lecithin-free

Dark couverture chocolate 72% cocoa Ecuador

A powerful aroma contrasted by citrusy fruit notes and delicate floral notes: this is what characterizes this 72% Ecuador dark couverture chocolate. Its pretty cocoa pod shape is easy to melt and will also allow you to decorate your chocolate creations with an aesthetic touch.

This 250g bag is ideal for discovering this couverture chocolate and making one or two recipes.

Also available

200g

Dark Chocolate Dessert 72% cocoa Ecuador

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Dark couverture chocolate 72% cocoa Ecuador

28,50 €

Dark couverture chocolate 72% cocoa Ecuador

124,00 €

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Delivery in France within 2 to 5 working days

Free delivery in France for orders over 50€

Organic farming

European organic

Fair trade

Description

This 250g bag is ideal for discovering this couverture chocolate and making one or two recipes.

Ingredients and nutritional values

Cocoa: 72% minimum. Ingredients:
– Ecuador cocoa mass*⁽¹⁾,
– cane sugar*⁽¹⁾,
– cocoa butter from Ecuador and/or Peru and/or Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾.

*Organically grown or produced.
⁽¹⁾ 100% of the total agricultural ingredients are from Fair Trade controlled according to the FiABLE standard. More information at www.BIOPARTENAIRE.com.
⁽²⁾ Proportion of origins varies according to harvests.

May contain milk and nuts.

Per 100g: Energy 2454 kJ-592kcal / Fat: 45g of which saturates: 27g / Carbohydrate: 33g of which sugars: 29g / Fibre: 10.6g / Protein: 8.4g / Salt: 0.01g

Advice

Chocolate can be a tricky product to work with. In this article, you will find all our tips for mastering chocolate melting and ensuring your preparations are a success.

Tempering curve for 72% Dark chocolate:
– Melting temperature: 50-55°C
– Crystallization temperature: 28-29°C
– Working temperature: 31-32°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.

To fully preserve the chocolate’s aromas, we recommend carefully resealing the inner bag after each use and keeping the cardboard packaging closed. For better long-term storage and greater convenience, we advise transferring the chocolate to an airtight container. All our tips for storing chocolate are available this article.

Aromatic profile

Origin(s) of cocoa paste

Ecuador

Cocoa variety(ies)

Nacional

Harvest period(s)

All year round

8,50 €

By choosing Kaoka

You support cocoa farmers Learn more
You advocate for zero deforestation cocoa* Learn more
You promote high-quality chocolate. Learn more
You are contributing to the future of cocoa farming Learn more

Le direceteur de Kaoka, le directeur de CECAO et un producteur de cacao discutent dans une plantation

Live from our partner growers in Ecuador

1,496 farming families of growers

supported in improving their income
26 years of partnership

fair and based on firm commitments
287,226 Nacional cocoa plants

grafted and distributed to growers between 2023 and 2025

Learn about the cooperative in Ecuador

Le cacao des chocolats Kaoka protège les forêts tropicales

This chocolate protects forests

#ZeroDeforestation

Guided by our passion for cocoa and our direct collaboration with growers, we are involved at every stage to guarantee high-quality chocolates that preserve rainforests.

Learn more