Vegan couverture

Vegan couverture is what you need when chocolates, bars or coatings should be made without animal ingredients. Here you will find more than 25 couvertures marked as vegan in our shop: dark chocolate from Felchlin, Valrhona, Callebaut, Domori and Choba Choba, the fruity Valrhona Inspiration range, and even a vegan white and a vegan milk couverture. You will find the ingredients and information on traces on each product page.

Which vegan couverture do we stock?

Dark couverture chocolate is often vegan because it usually contains only cocoa mass, cocoa butter and sugar, with no milk powder. That is not true of every variety, though, so always check the ingredients list.

• Felchlin: Grand Cru Maracaibo 65 % (0.5 and 2 kg), Grand Cru Bolivia 68 %, organic Cru Suhum 60 % and the versatile Dark 52 %. See the full range under Felchlin couverture.
• Valrhona: Guanaja 70 % in 250 g and 1 kg, plus Inspiration raspberry, strawberry, passion fruit and yuzu.
• Callebaut: Extra Dark 70.5 % in 400 g and 2.5 kg, and chocolate sticks (300 pieces) for baking into pastries.
• Domori: Criollo 62 % and 75 %, Peru 72 %, Tanzania 68 % and a dark 66 %. More in Domori chocolate.
• Choba Choba: Oswaldo 71 %, Elmer 64 % and the organic Huayabamba 60 % and Nativos 70 %, all in Choba Choba couverture.

Vegan white and milk couverture

Felchlin's vegan white couverture 38 % and vegan milk couverture 44 % (2.5 kg each, organic) are made without milk powder. According to the ingredients, rice syrup powder and almonds give them their creamy character. This lets you make pale chocolates, coatings and fillings in a vegan version where you would otherwise reach for milk couverture.

Fruity: Valrhona Inspiration

With Valrhona Inspiration, the fruit brings colour and flavour: raspberry, strawberry, passion fruit and yuzu. These four work well for colourful chocolate shells, bars and decorations. You will find the whole range under Valrhona chocolate.

Tips from our kitchen

• Tempering: temper vegan couverture just as you normally would. Follow the temperature curve on the packaging, especially for white and milk. Every step is explained in our guide tempering couverture and chocolate correctly, and you can practise hands-on in the couverture tempering course in Adliswil.
• Vegan ganache: use a plant-based drink or coconut milk instead of cream. Coconut milk has more fat and gives a firmer, creamier ganache; an oat or almond drink makes a lighter one.
• Chocolates and bars: for shells and bars, the dark grand crus between 60 and 72 % give a lovely snap. Felchlin's milder Dark 52 % is great for ganache.

Frequently asked questions

Is dark couverture always vegan?

No. Some dark couvertures contain milk powder or butterfat, so always check the ingredients. This category only lists couvertures marked as vegan in the shop; ingredients and trace information are on every product page.

Can I temper vegan couverture the same way?

Yes, the principle stays the same: melt, cool, then bring it back up to working temperature. Follow the temperature guidance on the packaging.

Where can I find more couverture?

Under all couverture chocolate you can browse the whole range, and the couverture overview shows every brand.