Made in Ecuador with cocoa butter, whole milk, panela and roasted corn, this 33% white chocolate couverture offers a distinctive interpretation of traditional Latin American flavours. Roasted corn and cereal notes are layered with fresh milk, caramel, toffee and cane-honey sweetness, finished with a subtle touch of salt.

Its warm caramel colour, expressive flavour and high fluidity make it equally suited to contemporary pastry and professional chocolate work. It flows smoothly for moulding and enrobing while adding immediate depth and character to ganaches, mousses, creams and frozen desserts.

Flavour Profile

• Cocoa butter content: 33% minimum
• Flavour notes: Roasted corn, cereal, fresh milk, caramel, toffee and cane-honey sweetness, with a touch of salt
• Roasted corn content: 6.5%
• Panela content: 16%
• Fluidity: High

Culinary Versatility

Its roasted, caramelized profile and highly fluid consistency make this couverture suitable for:

• Ganaches, mousses, creams and chocolate fillings
• Sponge cakes and other baked pastry applications
• Moulding, machine enrobing, coating and dipping
• Glazes, sauces and chocolate beverages
• Ice creams, sorbets and other frozen desserts
• Pairings with coffee, nuts, caramel, tropical fruit and warm spices

Ingredients & Allergen Information

Ingredients: Cocoa butter, whole milk powder, whole cane sugar (panela), sugar, roasted corn, emulsifier (sunflower lecithin), salt, natural vanilla extract.

Allergen information: Contains milk. May contain almonds, hazelnuts, pistachios, pecans, peanuts, gluten, sesame seeds, egg and soy.

República del Cacao Commitment

República del Cacao showcases the distinctive flavours and ingredients of Latin America through chocolates developed with an emphasis on regional origin, local expertise and responsible relationships throughout the supply chain.

As a Certified B Corporation, República del Cacao is committed to a responsible business model that considers its impact on people, communities and the environment.

Product of Ecuador

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Summer Shipping: 

At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface.  This phenomenon is called 'fat bloom'.  While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

Click here to choose your cold packaging. (Optional)

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