Our workhorse dark couverture for pastry kitchens — a Ghana/Ecuador blend formulated with extra added cocoa butter for real enrobing and molding fluidity.
The release
This is not a retail bar recipe scaled up — it's formulated specifically for professional use, with a meaningfully higher added-cocoa-butter ratio than any bar in our consumer range so it flows properly through an enrober or a mold without the added sugar or thinning agents some commodity couverture relies on. The Ghana base gives a dependable, classic "chocolate" flavor as a foundation; the Ecuador addition lifts a little brightness on top of it.
Shipped as callets in 5kg and 25kg cases, with the actual melt/cool-seed/work temperatures for that specific lot documented on the case label — not a generic spec sheet.
