- Easy
- New
- 1kg
- Vegan
- Fair Trade
Aromatic profile
Origin(s) of cocoa paste
- Peru
Cocoa variety(ies)
- Trinitario
Harvest period(s)
- June to August
- November to December
Dark couverture chocolate 65% cocoa Peru
Fall for this 65% Peru dark couverture chocolate!
Its notes of dried fruit and caramel add a lovely roundness to your desserts, mousses, creams, and ganaches. Its fluidity is perfect for coating chocolates, bars, and more. These chocolate drops are easy to melt and ideal for adding a decorative touch to your creations.
This 1 kg resealable bag is ideal for several recipes. For higher volume needs, we suggest our 5 kg box.
Also available
100% secure payment
Shipping to France within 24 hours
Delivery in France within 2 to 5 working days
Free delivery in France for orders over 50€
Organic farming
European organic
Fair trade
Description
Fall for this 65% Peru dark couverture chocolate!
Its notes of dried fruit and caramel add a lovely roundness to your desserts, mousses, creams, and ganaches. Its fluidity is perfect for coating chocolates, bars, and more. These chocolate drops are easy to melt and ideal for adding a decorative touch to your creations.
This 1 kg resealable bag is ideal for several recipes. For higher volume needs, we suggest our 5 kg box.
Ingredients and nutritional values
Cocoa: 65% minimum. Ingredients:
– Peruvian cocoa paste*⁽¹⁾,
– cane sugar*⁽¹⁾,
– cocoa butter from Ecuador and/or Peru and/or the Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾,
– emulsifier: sunflower lecithin*.
*Organically grown or produced.
⁽¹⁾ 99% of the total ingredients of agricultural origin are Fair Trade certified according to the FiABLE standard. For more information, visit www.BIOPARTENAIRE.com.
⁽²⁾ The proportion of our origins varies depending on harvests.
May contain milk and nuts.
Per 100g: Energy 2349 kJ-566kcal / Fat: 40g of which saturated fatty acids: 25g / Carbohydrates: 39g of which sugars: 35g / Dietary fiber: 9.6g / Protein: 7.6g / 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 65% 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.
Seal the bag tightly after use to preserve the technical qualities and intense aromas of this dark chocolate. All our tips for storing chocolate are available this article.
Aromatic profile
Origin(s) of cocoa paste
- Peru
Cocoa variety(ies)
- Trinitario
Harvest period(s)
- June to August
- November to December
28,50 €
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
Live from our partner growers in Peru
-
434 grower families
supported in improving their income
-
11 years of partnership
fair and based on firm commitments
-
395 hectares of restored land
from 2023 to 2025
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
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