Couverture is the working chocolate behind professional pastry and confectionery — higher in cocoa butter than ordinary chocolate, so it melts smooth, tempers cleanly and sets with a glossy snap. This collection brings together dark, milk and white couverture, plus candy melts and confectionery drops, in formats built for real production.
Couverture vs Candy Melts vs Baking Chocolate
Not all chocolate behaves the same way. Couverture is rich in cocoa butter, so it has to be tempered — and rewards you with shine, snap and a thin, even coat for bonbons, enrobing and molded work. Candy melts (compound coating) skip tempering entirely: melt and use, ideal for fast dipping, drizzle and cake pops. Baking and confectionery drops sit in between — built to hold shape or melt evenly into batters, ganaches and fillings.
Match the chocolate to the job: temper couverture when finish matters, reach for candy melts when speed matters.
Choosing Your Cocoa Percentage
Cocoa percentage drives both flavor and how the chocolate handles.
• Dark (55–70%+) — intense cocoa, less sweet; for bonbons, mousses, ganaches and bars
• Milk (around 40–45%) — creamy and sweet; for enrobing, molding and everyday confections
• White (around 28–34%) — no cocoa solids, pure cocoa butter sweetness; for coloring, contrast and pairing with fruit
Higher cocoa percentages set firmer and temper differently — adjust your working temperatures accordingly.
Formats for Production
How chocolate is shaped matters as much as what is in it. Drops, wafers and chips melt quickly and evenly, and are easy to weigh for recipes. Sticks and batons are made for baking into viennoiserie. Large boxes and bulk formats bring down cost per kilo for high-volume kitchens.
Tempering & Working With Couverture
Couverture only delivers its signature snap and shine when it is properly tempered. Add a touch of cocoa butter to fine-tune fluidity, work faster and more consistently with a tempering machine, and finish with professional chocolate molds.
Buying for Your Kitchen
Whether you are developing recipes or running daily production, buy the format that fits your volume. For ongoing or wholesale orders, open a wholesale account for volume pricing, or contact our team.
Frequently Asked Questions
What is couverture chocolate?
A professional-grade chocolate with a high percentage of cocoa butter, which lets it temper to a glossy, snappy finish and coat thinly and evenly.
What is the difference between couverture and candy melts?
Couverture must be tempered but gives the best shine, snap and flavor. Candy melts (compound) do not need tempering — faster and more forgiving, but with a softer set and less flavor.
Do candy melts need to be tempered?
No. They are designed to melt and set without tempering, which makes them ideal for quick dipping and decoration.
What cocoa percentage should I use for bonbons?
Most chocolatiers work with dark couverture in the 55–70% range for shells and ganaches; milk and white couverture are used for variety and sweeter applications.
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.
