Alongside our consumer bars, we run a dedicated wholesale line for chocolatiers, pastry chefs, and restaurant kitchens: professional couverture chocolate sold in blocks and callets, not consumer packaging, formulated and tempered for enrobing, molding, dipping, and ganache work at real kitchen volumes.
What we offer
Dark, milk, and white couverture available in 5kg and 25kg callet cases, formulated with a higher added-cocoa-butter ratio than our retail bars for real enrobing and molding fluidity — see the recipe calculator on the home page for exactly what added cocoa butter does to fluidity versus flavor. Custom origin blends are available for kitchens that want a signature house couverture built around a specific origin’s flavor profile.
Consistency, documented
Every couverture lot ships with its actual tempering behavior documented — melt, cool-seed, and working temperatures as run for that specific batch, not a generic spec sheet — because a pastry kitchen running an enrober all day needs a couverture that behaves the same way lot to lot.
Minimum orders & accounts
Wholesale accounts start at a single 5kg case per SKU; most working kitchens order by the 25kg case once a house couverture is established. Reach out through the form below or the wholesale inquiry option on the contact page to set up an account and get current pricing and lead times.