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  • 1 kg bag of Kaoka 66% São Tomé dark couverture chocolate
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  • Usage and application chart for 66% Sao Tomé dark couverture chocolate

Dark couverture chocolate 66% cocoa São Tomé

28,50 €

28,50 €/kg

Also available

Kaoka 66% Sao Tomé dark couverture chocolate bag
Dark couverture chocolate 66% cocoa São Tomé
8,50 €
5 kg box of 66% dark couverture chocolate from São Tomé, organic and fair trade, by Kaoka
Dark couverture chocolate 66% cocoa São Tomé
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 Organic farming
European organic European organic
Fair trade Fair trade

Description

Looking for a mild, aromatic, and easy-to-work-with chocolate? The 66% dark couverture chocolate from São Tomé is a must-have. Made from Amelonado cocoa, it reveals a harmonious combination of woody notes, roasted dried fruits, and a beautiful cocoa roundness, without bitterness.

Its small callets reflect Kaoka’s close ties with growers and offer precise dosing, quick melting, and easy tempering. Versatile and fluid, it’s suitable for coatings, moldings, decorations, or ganaches.

This resealable 1 kg bag is ideal for storing your chocolate in good condition and making multiple recipes over time. For more intensive use, consider the 5 kg box.

Ingredients and nutritional values

Cocoa: 66% minimum. Ingredients:
– São Tomé cocoa mass*⁽¹⁾,
– cane sugar*⁽¹⁾,
– cocoa butter from Ecuador and/or Peru and/or Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾,
– emulsifier: sunflower lecithins*,
– vanilla extract*⁽¹⁾.

*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 2421 kJ-583kcal / Fat: 42g of which saturates: 25g / Carbohydrates: 39g of which sugars: 34g / Fibre: 9.5g / Protein: 7.5g / 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 66% 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

Cocoa variety(ies)
  • Amelonado
Harvest period(s)
  • March to April
  • October to December
Sao Tomé Kaoka dark chocolate flavour wheel
28,50 €

By choosing Kaoka

Live from São Tomé with our partner growers

  • 2,825 farming families of growers

    supported in improving their income

  • 25 years of partnership

    fair and based on firm commitments

  • 82,382 Amelonado cocoa plants

    grafted and distributed to growers between 2023 and 2025

Discover the cooperative in São Tomé
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

Recipe ideas with this chocolate

Discover all our recipes
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