Montreal Workshop • 100% Pure Cocoa
Couverture chocolate is a type of chocolate used mainly for making cakes, confectionery and other desserts. It is made from cocoa powder, sugar and cocoa butter. It is generally richer and bolder in taste than everyday eating chocolate.
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Certified originCôte d'Ivoire, Cameroon, Ghana, Madagascar (Selected terroirs)
PackagingArtisanal format (Sealed pouch)
Production workshopMontreal, QC (Artisanal roasting)
Purity & Composition100% pure cocoa • Zero chemical additives
Artisanal MontrealControlled purity
48h/72h deliveryCanada & International
Secure PaymentSSL / Stripe / Cards
Ethical CocoaResponsible supply chain
Detailed information and artisanal craftsmanship
The couverture chocolate in our online shop is a premium ingredient for making cakes, confectionery and other desserts. It has a richer, bolder taste than everyday eating chocolate and is made using environmentally friendly methods.
Ingredients: Cocoa powder, sugar, cocoa butter. May contain natural or artificial flavourings. How to use: Couverture chocolate is used to coat dried fruit, cakes, confectionery and desserts. It can also be used to decorate cakes and pastries. Storage: Store in a cool, dry place, away from direct light.The Transformation Cacao Ivoire Quality Commitment
No solvents, no artificial lecithin and no added vegetable fat. Each batch is processed with respect for tradition to preserve the antioxidants, mineral richness and subtle notes of hazelnut and red berries.
Optimal storage
To preserve the delicacy of the natural butters and the aromatic notes of our cocoa products:
- Temperature: Ideally store between 16°C and 18°C (60°F – 64°F). Avoid sudden temperature changes.
- Environment: Dry place (humidity < 60%), away from direct sunlight and strong odours.
- Closing: Reseal the airtight kraft pouch or container tightly after each use to prevent oxidation.
Recommended uses & Applications
Whether you are a chocolatier, pastry chef, restaurateur or demanding enthusiast, this product suits the finest preparations: pure tasting, smooth ganaches, glossy coatings, airy mousses or intense hot cocoa drinks.
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