A well-rounded, versatile dark couverture from British manufacturer Favorich — an essential for any chocolatier. With a smooth, balanced flavour, it’s ideal for moulding, coating, enrobing, ganaches, bars, bonbons, shards and even baked goods.

Choosing Favorich Chocolates

Favorich’s UK facility boasts the latest equipment to ensure consistently high-quality chocolate, produced using a traditional process with modern efficiency. Made in Britain with locally sourced ingredients, Favorich is part of the GCB Cocoa Group, whose history dates back to the early 1980s. All cocoa butter and liquor are sourced directly from GCB’s own farms and supply chains, allowing full control over quality and traceability.

Applications 

Chocolate

Perfect for bars, bonbons, shards, coating and enrobing. Simply temper and begin moulding, pouring and creating your favourite chocolate products.

Bakery & Patisserie 

Excellent for rich brownies, chocolate cakes or tarts - this dark couverture provides a deep cocoa base for your baked creations.

Tempering Favorich Dark Chocolate

• Melt the chocolate to approximately 50°C.
• Cool to around 28°C while stirring vigorously to encourage Beta 5 crystal formation.
• Gently reheat to around 31°C, ensuring an even temperature throughout.
• Use the tempered chocolate promptly in your chosen application and allow to set for 10–12 minutes.

Troubleshooting 

Chocolate too soft when using from the bag: Product has been kept in too warm an area, return to a cool, dry area.

Crystals on surface of set chocolate: Chocolate out of temper, refer to product packaging for correct temperature curves.