A high-fluidity white couverture — cocoa butter, milk solids, sugar, and real vanilla, formulated for spray-gun and mold work in professional kitchens.
Milk Couverture 39%
A professional milk couverture built for ganache and molding — real caramelized milk-solid depth over a low-bitterness Venezuelan cocoa base.
Dark Couverture 64%
Our workhorse dark couverture for pastry kitchens — a Ghana/Ecuador blend formulated with extra added cocoa butter for real enrobing and molding fluidity.