Couverture chocolate – Technique, fluidity and intensity mastered
The Chocolat de couverture category brings together a selection of high-quality technical chocolates, designed for professionals in the pastry, chocolate, confectionery and ice-cream industries, but also accessible to demanding enthusiasts. Richer in cocoa butter than traditional chocolate, couverture chocolate offers ideal fluidity for tempering,coating, molding, and making ganaches, decorations, tablets, mousses, ices or inserts.
Our range includes dark, milk and white chocolates, with flavour profiles ranging from mild and milky to full-bodied and intense, with cocoa contents from 64% to 100%. The 100% chocolate, with no added sugar, is ideal for uncompromising recipes or preparations that need to be adjusted by hand.
Presented in drop or pastille form, our chocolates are easy to dose and melt evenly, making them ideal for use in artisan production and professional workshops alike. Their controlled fluidity (often indicated by a drop system) guarantees fine coating, stable crystallization and perfect brilliance.
They can be used on their own or enriched withflavors, pralines, spices, dried fruit, fat-soluble colorants or crunchy inclusions, depending on the recipe profile required.
Complete your workshop with our molds for chocolate, decorations, or crispy dough, to take personalization and finishing a step further.

Give your creations the professional finish they deserve
Explore our selection of couverture chocolates to make all your preparations, from molded bonbons to glossy glazes, with mastery, intensity and consistency.