A sophisticated 56% dark chocolate with layered notes of floral brightness, toasted coffee, and deep roasted cocoa. This elegant, full-bodied couverture unfolds with refined bitterness and a rich, resonant finish.

Its balance of cocoa intensity and floral brightness makes it a chef’s go-to for sophisticated chocolate work. This dark chocolate couverture is ideal for professional pastry chefs and chocolatiers — elevating mousses, ganaches, coatings, sauces, and decadent frozen treats.

Flavour Profile & Ingredients

• Flavour notes: White flowers, toasted coffee, roasted cocoa with a rich and powerful finish

• Key ingredients: Ecuadorian cocoa liquor (from Nacional cacao), sugar, cocoa butter, sunflower lecithin, natural vanilla extract

• Appearance: Dark, lustrous chocolate with medium fluidity perfect for precise tempering

Culinary Versatility

Perfect for:

• Enrobing, molding, and dipping

• Mousses, ganaches, and cream fillings

• Sauces, plated desserts, and beverages

• Ice creams, sorbets, and traditional chocolate pastries

República del Cacao Commitment

República del Cacao sources its Nacional cacao, cocoa butter, and other ingredients directly from Latin American farms — anchoring each bar in traceable, responsible sourcing and supporting regional agricultural traditions.

As a Certified B Corporation, the brand adheres to stringent social and environmental standards — guaranteeing that its chocolate is as ethical as it is exceptional.

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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