Looking for a couverture chocolate with a rich cocoa taste and no bitterness? This 75% dark chocolate from São Tomé is perfect for you! Made from the Amelonado variety, this cocoa offers a unique aromatic signature distinguished by the depth of its woody notes and the roasted flavor of dried fruits.
It’s the ideal partner for creating all your chocolate desserts, from the simplest to the most sophisticated. Its fluidity allows you to make coatings, moldings, and chocolate decorations with ease.
With this resealable 1kg bag, you can store your couverture chocolate in optimal conditions and make multiple recipes over time. For more intensive use, we recommend choosing the 5kg box.
Organic farming
European organic
Fair trade
Looking for a couverture chocolate with a rich cocoa taste and no bitterness? This 75% dark chocolate from São Tomé is perfect for you! Made from the Amelonado variety, this cocoa offers a unique aromatic signature distinguished by the depth of its woody notes and the roasted flavor of dried fruits.
It’s the ideal partner for creating all your chocolate desserts, from the simplest to the most sophisticated. Its fluidity allows you to make coatings, moldings, and chocolate decorations with ease.
With this resealable 1kg bag, you can store your couverture chocolate in optimal conditions and make multiple recipes over time. For more intensive use, we recommend choosing the 5kg box.
Cocoa: 75% 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⁾.
*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 2428 kJ-586kcal / Fat: 45g of which saturates: 28g / Carbohydrates: 30g of which sugars: 25g / Dietary fiber: 11.8g / Protein: 9.3g / Salt: 0.01g
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 75% 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.
We recommend sealing the bag tightly after use to preserve the full intensity of the aromas. All our tips for storing chocolate are available this article.
supported in improving their income
fair and based on firm commitments
grafted and distributed to growers between 2023 and 2025
#ZeroDeforestation
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