Our chocolate couverture is pre-tempered for easier use and comes in easy to break shards. You can use it for all your homebaking, just break into chunks into doughs, batters, make it into ganaches for truffles, glazing for cake or on top of ice cream. You can also just use it for nibbling on!


We've been baking and making bonbons with our couverture since we launched Solkiki and this is also the couverture we sell to restaurants, cafe's, chefs and chocolatiers.


This dark milk chocolate comes from a single estate in Marañón, Peru.

It works very well for any recipe where you're looking for a strong chocolate note, that is not too punchy, not too weak, but also can stand very well on its own as a feature in your creation. 


The rarest cacao in the world is combined with a touch of coconut milk and a pinch of pink salt in a long conch that really brings out the natural caramel and subtle licorice/treacle/toffee/coffee/banoffee/raspberry notes inherent in the bean, creating a naturally salted caramel dark milk chocolate.  There is a light fruity note reminiscent of bananas and banoffee in the chocolate. We hope you'll enjoy this soft and gentle treatment of this Fortunato No.4 bean from the Marañón valley in Peru.


As seen on the BBC, a little bit of background on the Marañón cacao we use:



Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.

Each bar is 56gr/ 2oz.

Couverture - Fortunato No.4 Pure Nacional 60% - Peru - 200g

  • Let us know if you do or don't enjoy our chocolate.  We will do whatever we can to learn, improve and keep you smiling.