Cocoa

Crafted for professionals, Van Houten Dark Chocolate Couverture brings rich, complex flavour to cakes and baked goods. With premium, rich taste is perfect for indulgent desserts without being overly sweet. Elevate your baking game with Van Houten Professi Read more

CREAMY, SPREADABLE TEXTURE tastes great on toast or fruit, in smoothies and lattes, and is perfect for delicious, low sugar baking. Never grainy or sticky, our formula has a craveable texture that adds something special from breakfast to dessert. Read more

Citrus & Intense Bitterness: Andoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth. Read more

JIVARA 40% Milk Chocolate's distinctive flavor, both mild and chocolatey, unveils notes of caramel and vanilla enhanced with a touch of malt. Read more

GUANAJA 70% develops extraordinary bitterness, revealing a whole aromatic range of warm notes while unveiling flowery notes and an intense flavor that is exceptionally long-lingering. Read more

Soft, rich and voluptuous, Caramélia stands out with its rich milky flavor and compelling taste of salted butter caramel. Read more

CARAÏBE 66% is a Grand Cru Blend made of the finest beans from small plantations in the Caribbean islands. Aromatic with a long finish, its fruity and barely sweet taste reveals the delicate flavors of almonds and roasted coffee. Read more

100% cocoa - highly defatted (<1% cocoa butter).
Adds a rich chocolate flavour to recipes, with the least calories possible. Pleasant bitter notes & subtle acidic hints, very light mouthfeel. Deep dark brown colour. Read more

A rich, cocoa coloured, free flowing powder with an even dispersion of white particles and a sweet, rich chocolate aroma. Read more

Couverture Dark Chocolate is the perfect combination of excellent cocoa beans. It is highly impactful by giving best taste with smooth melting in mouth. This couverture has powerful blend of rich natural properties. Read more

These dark chocolate couverture 55% coins are perfect for: chocolate fountains, cake or dessert toppings, baking or decoration. Read more

3 dark references having a strong roasted cocoa flavor, infused with a diverse fruity and nutty ‘’taste palette’’. Read more

Ring Drops Green is a classic yet whimsical way to garnish your Spring pastries, cupcakes, cakes, plated desserts, and more. Read more

Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they're broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient: cocoa nibs
Pure and toasted Read more

Cream powder with cocoa butter for making fine mousse desserts Read more

Timeless decorations. A classic chocolate decoration to turn any cake, pastry or dessert into a moment of sweet indulgence. Read more

Chocolate cream powder with high-quality cocoa varieties for fine mousse desserts. For making mousse au chocolat desserts, cakes, slices, roulades, omelettes and mousse fillings. Read more

Patisfrance Cocoa Butter. Read more

Powdered fine baking agent for the production of chocolate biscuits and chocolate Viennese masses. Read more

Cocoa mass also makes for a great ingredient for flavouring ice cream, ganaches, pralines or other ingredient bases to achieve a deeper, darker colour and more intense cocoa taste. Read more

Crushed roasted cocoa beans coated with caramelized sugar. Roasted with a hint of caramel. Use for added texture in your desserts. Read more

It is similar to cacao butter and powder ready mixed. Read more

After a slightly sourish initial taste, this Mexico Origin dark chocolate couverture with its high cocoa content releases spicy and woody notes, with a hint of liquorice. Read more

Ready-to-use chocolate cream. For filling, garnishing or enrobing long-life, crème and cream pastries and desserts. Read more