The couverture you choose defines your finished chocolate — its snap, its shine, its flavor. This collection brings together professional dark, milk and white couverture for pastry chefs, bakeries and chocolatiers, led by single-origin, author-made chocolate.
Bassan — Single-Origin Couverture, Made in Quebec
Our standout is Bassan Sur del Lago 71% — a Venezuelan dark couverture crafted in Quebec from Trinitario cacao with ancestral Criollo lineage. Controlled fermentation and a structured-cacao approach give it consistency batch to batch.
Expect a smooth, velvety texture with delicate notes of ripe fruit, wood and nuts, low acidity and a refined finish. At 71% cocoa it works beautifully for tablets, molding, ganache, mousse and pastry. It is vegan, made with organic sunflower lecithin, and comes in 15 mm and 28 mm pistoles plus baker's sticks.
More Fine-Couverture Houses
We are expanding our fine-couverture range with two of the most respected names in professional chocolate. Valrhona brings its iconic French couvertures — Guanaja 70%, the Venezuelan single-origin Araguani 72%, and Ivoire 35% white. República del Cacao adds traceable Latin American origins from Peru and Ecuador, including milk, dark enrobing and white couverture.
Contact us for availability and wholesale pricing as these ranges arrive.
Choosing Your Cocoa Percentage
• Dark (55–75%) — intense cocoa for bonbons, ganaches, mousses and bars
• Milk (around 38–45%) — creamy and sweet for enrobing and everyday confections
• White (around 28–35%) — pure cocoa butter sweetness for coloring, contrast and fruit pairings
Working with Couverture
Couverture delivers its snap and shine only when properly tempered. Add a touch of cocoa butter to fine-tune fluidity, temper consistently with a tempering machine, and finish in professional chocolate molds.
Buying for Production & Wholesale
Buy the format that fits your volume — pistoles and fèves for daily work, baker's sticks for viennoiserie, bulk boxes for high-volume kitchens. For ongoing orders, open a wholesale account for volume pricing.
Frequently Asked Questions
What is couverture chocolate?
Professional chocolate with a high cocoa butter content, so it tempers to a glossy, snappy finish and coats thinly and evenly.
What makes single-origin couverture different?
It is made from cacao of one named region, so it expresses that origin's flavor — like Bassan's Venezuelan Sur del Lago, with its fruit-and-nut profile.
Do you carry Valrhona and República del Cacao?
These ranges are arriving — contact us for availability and wholesale pricing.
Is the Bassan couverture vegan?
Yes — it is made with organic sunflower lecithin and no dairy.
Do you ship across Canada and to the US?
Yes. We ship across Canada and to the US (DDP). Ingredients, machines and bulk orders ship at real courier cost calculated at checkout. See our shipping policy for full details.
