Made with fine aroma cacao and whole milk from Ecuador, this 40% caramelized milk chocolate couverture revives a traditional process in which the milk is caramelized slowly and naturally. The result is a warm, deeply flavoured milk chocolate with notes of caramel, honey, roasted nuts, biscuits and toffee.

Its darker milk chocolate colour, pronounced caramel character and medium-high fluidity make it a distinctive and versatile choice for professional pastry and chocolate work. It delivers enough cacao depth to remain expressive in ganaches and mousses while flowing smoothly for moulding, enrobing and decorative coatings.

Flavour Profile

• Cacao content: 40%
• Flavour notes: Warm caramel, honey, roasted nuts, biscuits, fresh milk and toffee
• Cacao origin: Ecuador
• Cacao type: Fine aroma cacao
• Fluidity: Medium-high

Culinary Versatility

Its caramelized flavour and versatile 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
• Chocolate sauces, glazes and beverages
• Ice creams, sorbets and other frozen desserts
• Caramel, nut, coffee, biscuit and warm-spice pairings

Ingredients & Allergen Information

Ingredients: Sugar, whole milk powder, cocoa butter, cocoa liquor from Ecuador, emulsifier (sunflower lecithin).

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 of Latin American cacao terroirs through chocolate made with fine aroma cacao sourced from the region. Its chocolates are developed with an emphasis on cacao 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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