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Daniela Quintero
Although all our milk chocolate couverture works for gianduja bonbons, the best performance that also would go perfectly balanced with the hazelnut is Caribe 45% for its exquisite, intense cocoa notes and the smooth caramel flavour. Also, this couverture is perfect to use for moulding and as an ingredient for confectionery.
For salted caramel, our Dark Chocolate Palenque 70% would be the perfect fit for its bold nutty cocoa notes, perfectly balanced sweetness, and fruity acidity. This couverture speaks to the quality and goodness of Colombian Cacao Fino de Aroma.
The recommended chocolate couvertures for drinking chocolate is 58% dark chocolate Misterio (we have available chips and sticks made from the misterio chocolate couverture that are perfect for making drinking chocolate), but also, any couverture with a cocoa content between 50% and 60%, in this category we have chocolates such as dark chocolate 61% Maranta and dark chocolate 60% Macondo .
Dare to try; you can always discover what fits your need better!
The recommended chocolate for brownies is dark. We have a wide range of dark chocolates with cocoa content from 58% to 85%. If you want chocolate in the middle of the range, we recommend 70% dark chocolate Huila ; this single-origin chocolate has well-defined chocolate-like notes and a strong cocoa flavour.
You can also use our Natural Cocoa Powder and add chips.
David Brealey
From a consumer's point of view, caramel has been a favourite, ranking third among the most loved ingredients in the past year. Consumers are seeking indulgent experiences with top-quality materials that resonate with familiar flavours setting feels like nostalgia to make an everyday moment feel special. Also, in the last 5 years chocolates with caramel have achived 14% share of global launches.
Our options in this category are the sugar-free 70% dark chocolate with erythritol and stevia and the no-added-sugar 40% milk chocolate with erythritol and stevia .
We develop these chocolates for more health-conscious consumers but still indulgent. Also, did you know that the number of global confectionery new product launches with sugar reduction claims has grown 17.1% annually since 2016 (Mintel 2021).
Rildo Castillo
Our Extra Dark Chocolate couverture Mapalé 80% contains 80% cocoa mass made from a mix of Colombian Cacao Fino de Aroma, 10% of regular sugar, and 10% of natural cocoa butter.
This chocolate belongs to our Heritage Recipes portfolio. It has particular flavour characteristics that seek to satisfy specific market needs and applications.
Our Selected Origin Dark Chocolate Tumaco 85% contains 85% cocoa mass made of Cacao Fino de Aroma beans exclusives from this Colombian region, 7,5% of regular sugar, and 7,5% of natural cocoa butter.
This single-origin chocolate has a strong character with a bitter, nutty, and bold flavour that provides the final expression in this Extra Dark Chocolate.
In our portfolio, we offer two different options of non-sugar sweetener chocolate couvertures. In the first place, Milk Chocolate 40% with Erythritol & Stevia, its ingredients list is erythritol, natural cocoa butter, milk powder, cocoa mass, soy lecithin that works as an emulsifier, stevia, and vanilla extract.
On the other hand, Dark Chocolate 70% with Erythritol & Stevia whose ingredients are cocoa mass, erythritol, natural cocoa butter, vanilla extract, and stevia.
Although our couvertures are suitable for both, dry and wet heat Bain Marie, we highly recommend melting our couvertures with the wet heat Bain Marie because its performance depending on the use would be more consistent.