CHOCOLATE TO MELT FOR
CHOCOLATE TO MELT FOR
Our chocolate couvertures and block chocolates
Our chocolate couvertures and block chocolates stand for the highest quality and perfect processing. With their delicate melting texture and intense chocolate aroma, they ensure brilliant coatings that are not only visually appealing, but also delight
the palate. Ideal for pralines, cakes or desserts – the couverture is easy to temper and gives your creations a sophisticated, professional finish.
CHOCOLATY AND TART
550 block chocolate 55/45/30
Our block chocolate 55/45/30 is a versatile, high-quality, and yet affordable dark block chocolate. Our customers primarily use it for solid bodies, decoration, and grating.
BESONDERS EDLER GESCHMACK IN VERSCHIEDENEN VARIANTEN
608 Kuvertüre Rhein 60/40/38
600 Kuvertüre Rhein 60/40/40
602 Kuvertüre Rhein 60/40/42
Unsere Kuvertüren Rhein haben einen Edelbohnenzusatz, der ihnen ein feineres Aroma verleiht. Die Abstufungen des Fettgehaltes sind an die verschiedenen Anwendungen und Arbeitstechniken in der feinen Confiserie angepasst.
THE PERFECT BALANCE OF SPICY AND SWEET
1608 “Danube” couverture 60/40/38
Our “Danube” couverture 60/40/38 is the all-rounder among dark varieties. Its aroma is a balanced blend of chocolatey and sweet. It can be processed quickly and easily, is very economical, and allows for crisp, thin coatings.
EVEN MORE CHOCOLATY: OUR DARK VARIETY
1701 “Danube” couverture 70/30/41
Our “Danube” couverture 70/30/41 is slightly more bitter than the “Danube” couverture 60/40/38 due to its higher cocoa content and reduced sugar content. It has an intense cocoa flavour. Thanks to the slightly higher total fat content, the “Danube” couverture 70/30/41 is very fluid, allowing particularly thin coatings. It is also especially economical.
VERSATILE AND FULL-BODIED FLAVOR
355 whole milk chocolate couverture 35/35
Our whole milk chocolate couverture 35/35 features a balanced chocolate flavor and a full milk character. It has a low viscosity and is ideally suited for all types of applications.
LIGHT AND DELICATE: FINEST SUPERIOR WHOLE MILK CHOCOLATE COUVERTURE
388E superior whole milk chocolate couverture 38/38
Our superior whole milk chocolate couverture 38/38 is particularly light and is therefore especially suitable for decoration and contrast. Furthermore, it is excellent for use in hollow shells.
MILD AND EXTRA LIGHT – WITH FINE FLAVOUR COCOA BEANS FROM MADAGASCAR
368E superior whole milk chocolate couverture 36/38
The cocoa beans from Madagascar, which are light in colour, give this couverture a special appeal. Excellent for delicate, particularly light and decorative coatings and for piping. These light coatings are indispensable for assorted chocolates.
LIGHT CHOCOLATE DREAM
W35 white milk chocolate 35
Our white milk chocolate is ideal for all types of white decorations, for coatings, hollow figures, and solid pieces.
More information
about the product
FAQ – Frequently Asked Questions
What are chocolate couvertures and block chocolates made of?
Chocolate couvertures and block chocolates essentially consist of cocoa components, sugar, and, if applicable, milk components. Flavor enhancements with mocha and hazelnut kernels are permitted.
What do the numbers after the product names mean?
The numbers provide information about the composition of our chocolate couvertures and block chocolates.
For example, the designation 70/30/41 means:
- Cocoa components 70 %
- Sugar content 30 %
- Total fat content 41 %
The designation 35/35 for whole milk chocolate couverture means:
- Cocoa components 35 % (rest sugar and milk = 65 %)
- Total fat content 35 % (cocoa butter and milk fat combined)
The higher the fat content, the thinner the couverture.
How are chocolate couvertures and block chocolates distinguished?
The distinction between couverture and chocolate is made based on the total fat content and the minimum content of fat-free cocoa dry matter:
Couvertures
Fat content ≥ 31 %
Fat-free cocoa dry matter ≥ 2.5 %
Block chocolates
Fat content ≥ 18 %
Fat-free cocoa dry matter ≥ 14 %
For milk-containing chocolate couvertures, two levels of milk content are distinguished:
Milk
Total milk dry matter ≥ 14 %
Whole milk
Total milk dry matter ≥ 18 %
As an additional distinguishing feature, we provide information on the fluidity of our couvertures in the product data sheet, which is crucial for their application and processing. For each product, you will find one of the designations “thick” – “thin” – “particularly thin” – “very thin”.
How to properly store chocolate couverture and block chocolates?
The products should be stored in a cool place at max. 18°C, in the dark and dry, with a relative humidity of max. 60%.