Made with Nacional fine aroma cacao from Ecuador, this 56% dark chocolate couverture delivers a pronounced chocolate character with roasted coffee notes, subtle white florals and a rounded, lingering finish. Its characteristic bitterness balances the higher sugar content, giving it a deeper and less overtly sweet profile than its cacao percentage may suggest.

With low fluidity and a full-bodied texture, it is especially well suited to recipes where chocolate flavour, structure and richness are more important than a thin coating. It performs beautifully in ganaches, mousses, baked desserts, sauces and frozen applications.

Flavour Profile

• Cacao content: 56%
• Flavour notes: Intense chocolate, roasted coffee, subtle white florals and characteristic bitterness
• Cacao origin: Ecuador
• Cacao variety: Nacional fine aroma cacao
• Fluidity: Low

Culinary Versatility

Its rich flavour and lower fluidity make this couverture particularly suitable for:

• Ganaches, mousses, creams and chocolate fillings
• Sponge cakes, brownies and other baked applications
• Chocolate sauces, glazes and beverages
• Ice creams, sorbets and frozen desserts
• Recipes requiring a fuller-bodied chocolate texture

For thin moulded shells, machine enrobing or delicate coatings, a higher-fluidity couverture may be more suitable.

Ingredients & Allergen Information

Ingredients: Cocoa liquor from Ecuador, sugar, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract.

Allergen information: May contain almonds, hazelnuts, pistachios, pecans, peanuts, gluten, sesame seeds, milk proteins, egg and soy. Produced in a facility that also processes milk.

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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