White Choc Nevea 29% 5kg

Weiss Altara 63% is a pure and intense dark couverture with a unique, balanced chocolate taste. Sweet and rounded on the palate, with soft tannins and a clean cocoa flavour, it's a reliable, fluid dark couverture for professional kitchens.Product FeaturesCocoa content: 63% | Cocoa Bean: 54% | Cocoa Butter: 8%Total fat: 39.5%Total sugar: 35.8%Fluidity: HighCocoa bean origin: Ghana and/or Ivory Coast Ideal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this dark couverture cooking chocolate is perfect for pastries, desserts and ganache applications. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16-18°C, away from light and strong odours. Explore our full French couverture range

A single origin dark couverture crafted exclusively from Ivory Coast cocoa beans, Weiss Bassam 69% captures the full, rounded character of African cacao. Pronounced cocoa flavour, spicy vanilla notes, a hint of coconut and nutty dried fruit aromas come together in a warm, balanced finish. Named after Grand Bassam, the historic former capital of Ivory Coast, this is a chocolate with both exceptional flavour and a rich story. Product FeaturesCocoa content: 69% | Cocoa Paste: 69% | Cocoa Butter: 1%Total fat: 37% Total sugar: 30%Fluidity: Low-MediumCocoa bean origin: Single origin, Ivory CoastCertifications: Vegan Ideal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this single origin dark couverture is perfect for pastries and ice cream applications where a bold, characterful cocoa profile is desired. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Ebène 72% is a balanced French dark couverture with intense cocoa and smooth texture. Blending African and Ecuadorian beans, it offers deep flavour with subtle toasted nut notes and no bitterness. Awarded the Ruban Bleu at Salon Intersuc, it showcases Weiss’ chocolate-making expertise. Product FeaturesCocoa content: 72% | Cocoa Beans: 63% | Cocoa Butter: 10%Total fat: 43.7% Total sugar: 28%Fluidity: medium-highOrigins: Ecuador, Grenada, Ghana and/or Ivory CoastLecithin-free Ideal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this dark couverture is ideal for pastries and desserts. As a trusted chocolate wholesaler in Australia, we supply premium chocolate couverture tailored to chefs demanding performance and flavour. Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range

Crafted from the finest beans across four great terroirs, Weiss Galaxie Noir 67% opens with slightly acidic and woody notes before revealing a pronounced bitterness, balanced by toasted aromas of roasted nuts and a distinctively long finish. Fluid yet full-bodied, this dark couverture adapts perfectly to all applications. Product FeaturesCocoa content: 67% | Cocoa Beans: 55% | Cocoa Butter: 13%Total fat: 42.4% Total sugar: 32.1% Fluidity: Very HighCocoa bean origin: Africa, South America and the Caribbean Ideal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this dark couverture cooking chocolate is perfect for pastries, desserts and ganache. Usage RecommendationTemper at 45/50°C (melting), crystallise at 31/32°C, working temperature 27.5/28.5°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

With its exquisitely milky character and a bold cocoa depth that sets it apart, Weiss Galaxie Lait 41% is a benchmark milk couverture chocolate for professional use. Fresh, creamy notes open on the palate, giving way to warm, biscuity aromas and a generous, lingering chocolatey finish complex enough to elevate any creation.Product FeaturesCocoa content: 41% | Cocoa Beans: 17% | Cocoa Butter: 25%Total fat: 39.5% Total sugar: 44.7%Fluidity: Very HighCocoa bean origin: Madagascar, Ecuador, Ghana and/or Ivory CoastIdeal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this milk couverture cooking chocolate is the perfect everyday choice: reliable, flavourful and consistent across pastries, desserts and ganache applications.Usage RecommendationTemper at 42/45°C (melting), crystallise at 30/31°C, working temperature 27/28°C. Store in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Explore our full French couverture range

Weiss Kacinkoa 85% delivers a pronounced bittersweet intensity with no acidity, just clean, deep cocoa character with toasted, grilled notes on the finish. With only 3% added cocoa butter, this is as close to pure cacao as a couverture gets.Product FeaturesCocoa content: 85% | Cocoa Beans: 83 % | Cocoa Butter: 3%Total fat: 47% Total sugar: 14%Fluidity: Medium to highCocoa bean origin: Equador, Ghana and/or Ivory CoastCertifications: Vegan Ideal UsesDesigned for professional kitchens, patisseries and bakeries across Australia, this dark couverture cooking chocolate is ideal for pastry ganaches, mousses, sauces and ice cream applications. Usage RecommendationStore in a dry environment (humidity <60%) at 16–18°C, away from light and strong odours. Shelf life: 24 months. Explore our full French couverture range