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Dark chocolate is cocoa solids and cocoa butter with sugar or a sweetener, and no milk. Every dark chocolate on this page is a couverture, so it tempers reliably and sets with a glossy finish and clean snap. Cocoa content runs from Favorich's 53% to Callebaut's Power 80 and beyond.
What Is Couverture Chocolate?
Couverture is professional grade chocolate with a higher cocoa butter content than standard chocolate. To carry the name, a dark couverture must contain at least 35% cocoa solids, including a minimum of 31% cocoa butter. Choose it for moulding bars and bonbons, enrobing and dipping centres, or for ganaches, glazes, mousses and bakes.
Which Dark Chocolate Brands Do You Stock?
Our dark couvertures come from Callebaut, Valrhona, Cacao Barry, Favorich, Luker Chocolate, Vanova, Veliche Gourmet and Chocovic, including organic, Fairtrade and single origin grades. If British made chocolate matters to your customers, Favorich's 53% and 70% dark couvertures are made in Britain at GCB Cocoa's Suffolk facility.
