A rich 31% white chocolate with smooth notes of vanilla, fresh nuts, creamy milk, and a subtle nutty sweetness. Crafted from single-origin Ecuadorian cocoa butter and local cane sugar, it delivers a nuanced flavour that’s both indulgent and refined.

Its smooth sweetness and balanced profile make it an indispensable choice for pastry chefs and chocolatiers alike. República del Cacao’s Ecuador 31% White Chocolate Couverture excels in professional pastry, chocolate-making, and frozen dessert applications — bringing both quality and craftsmanship to your creations.

Flavour Profile & Ingredients

• Flavour notes: Creamy, sweet, nutty, and vanilla-forward

• Key ingredients: Pure cane sugar, Ecuadorian cocoa butter, whole milk powder, soy lecithin, natural vanilla extract — all sourced within Ecuador

• Composition: Approximately 43% sugar, 25% whole milk, and 38% fat

Culinary Versatility

This couverture’s high fat content and excellent fluidity make it ideal for:

• Machine and hand enrobing, molding, dipping

• Mousses, ganaches, creams, sponge cakes

• Sauces, plated desserts, beverages

• Ice creams, sorbets, and custards

República del Cacao Commitment

República del Cacao partners with Latin American farming communities to source every ingredient locally—from cane sugar and milk to cocoa butter — reinforcing regional economies and maximizing traceability.

As a Certified B Corporation, the brand is held to rigorous standards of social and environmental performance, accountability, and transparency — ensuring every bar is as ethical as it is exquisite.

Certifications: Kosher Dairy, Halal, Non-GMO, B Corp
Storage: Store in a cool, dry place
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.

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