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Couverture

Bean-to-bar chocolate and professional couverture, made in small batches.

(206) 555-0172 [email protected]

118 Kiln Street, Roasting House 2, Seattle, WA 98102

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Every bar is fermented, roasted, conched, and tempered from real cacao — no compound coating, no vegetable-fat substitution. Tempering, process, and recipe figures throughout this site are drawn from published chocolate-industry technical guides and chocolate-science references; see CREDITS.txt for full citations.