Description
Pure Cocoa Butter White Chocolate Couverture
A true white chocolate couverture made with real cocoa butter.
Developed for professional pastry and serious home use, this white chocolate delivers reliable tempering, clean melt, and controlled fluidity, without palm oil or cocoa butter replacers. Built for chefs who care about performance, not shortcuts.
Product Description
Our Pure Cocoa Butter White Chocolate Couverture is made for people who care about what white chocolate actually is, and how it behaves in real kitchen conditions. It is a professional-grade couverture produced with only cocoa butter as the fat source, without palm oil, hydrogenated fats, or cocoa butter equivalents.
This white chocolate was developed for pastry chefs, chocolatiers, and serious home bakers who want consistency, clarity, and control. The focus is not sweetness or novelty, but performance: predictable tempering, smooth melt, and a clean finished product.
What Sets This White Chocolate Apart
Many white chocolates rely on alternative fats or blended oils to reduce cost or improve shelf stability. We don’t. This couverture is formulated with a high proportion of premium cocoa butter, which supports stable crystallization and consistent behavior during tempering.
The result is a white chocolate that melts evenly, sets cleanly, and performs reliably across professional applications—without relying on palm oil or cocoa butter replacers.
Technical Notes & Performance Characteristics: The cocoa butter used in this couverture is sourced from cacao grown in rainforest regions and selected for consistency, clean melt, and reliable crystallization.
This white chocolate couverture is designed to behave like chocolate should. Its cocoa butter profile provides good fluidity for molding and enrobing while maintaining enough structure for clean setting and proper snap once crystallized.
It responds well to standard white-chocolate tempering curves and offers a workable window without excessive thickening. The absence of alternative fats helps reduce variability between batches and working environments.
Recommended Applications
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Ganache and emulsions
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Molded bonbons
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Enrobing and dipping
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Pastry creams and fillings
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Baking and plated desserts
This couverture is well suited for applications where control, consistency, and a clean finish matter.
Flavor Profile
Creamy and balanced, with a natural cocoa butter aroma and a smooth, clean finish. The flavor is intentionally restrained, allowing it to support layered desserts, fillings, and inclusions rather than overpower them.
Technical Specifications
Product Type:
White chocolate couverture
Format:
Small wafers (designed for fast, even melting)
Fat Source:
100% cocoa butter (no cocoa butter replacers)
Primary Ingredients:
Sugar; cocoa butter; whole milk powder; nonfat dry milk; soy lecithin
Tempering Behavior:
Predictable crystallization using standard white-chocolate tempering curves
Fluidity:
Balanced for molding, enrobing, and ganache without excessive thinning
Melt Characteristics:
Clean, even melt with stable set and smooth finish
Recommended Applications:
Ganache, molded bonbons, enrobing, pastry creams, baking, plated desserts
Flavor Profile:
Creamy, dairy-forward, restrained sweetness with natural cocoa butter aroma
Allergens:
Contains milk and soy
Professional Use Note:
Designed to behave consistently across professional kitchen conditions.
Ingredients: Sugar, cocoa butter, whole milk powder, nonfat dry milk, soy lecithin.
Contains milk and soy.
Who This Is For
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Professional pastry chefs and chocolatiers
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Serious home bakers and confectioners
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Ingredient-conscious buyers who value transparency
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Anyone looking for a true, high-quality white chocolate couverture
If you’re looking for overly sweet, mass-market white chocolate, this likely isn’t the right fit.
If you’re looking for real white chocolate made with care, clarity, and integrity, this is exactly that.
