Cuvée Deniz Karaca

Cuvée Deniz Karaca Stoneground, small batch chocolate. Bringing back real chocolate, one bean at a time…

Backhaus Bakery Rhubarb + White Chocolate Mille Feuille 😍Layers of rye puff pastry, Cuvée Bianco white chocolate cremeux...
22/06/2026

Backhaus Bakery Rhubarb + White Chocolate Mille Feuille 😍

Layers of rye puff pastry, Cuvée Bianco white chocolate cremeux, rhubarb poached with rosella

Sensational work!

Huge thanks to Karina for creating this beautiful Chai Hot Chocolate recipe! ☕️If you want to give it a try, you can ge...
18/06/2026

Huge thanks to Karina for creating this beautiful Chai Hot Chocolate recipe! ☕️

If you want to give it a try, you can get 15% off all 150g Cuvée Drinking Chocolate canisters for the month of June. Use the code HOTCHOC at the checkout 👉️ https://cuveechocolate.com.au/our-range

INGREDIENTS 🥛 (makes 2)

2 cups milk of your choice (I prefer full cream milk)
2-3 tsps homemade chai blend*
2-3 tsps Cuvée 72% Classic Dark Hot Chocolate powder
Honey or sugar, according to taste
Whipped cream and chocolate flakes, to serve

METHOD 🍫

1. Pour the milk in a saucepan with the chai blend.

2. Bring to a gentle simmer stirring occasionally.

3. Turn off the heat, cover and let it infuse for 5-10 minutes (the longer you leave it steeps, the stronger the chai flavour).

4. Strain the chai infused milk back into the saucepan.

5. Whisk in the hot chocolate powder with honey or sugar if desired, warming until smooth (don't let it boil).

6. If you like, froth the milk lightly with a milk frother at this stage.

7. Pour into two cups and serve hot, with a dollop of whipped cream and shavings of dark chocolate on top.

*How to make Karina's chai blend 🫚
Combine ½ cup black tea, 4 lightly crushed cardamom pods, 1 tsp ground cinnamon and ½ tsp ginger powder (optional). Mix together and store in air tight jar for up to 4 weeks.

17/06/2026

Another busy week at the factory. 🍫

Roasting, refining, grinding, tempering, wrapping – round and round it goes!

There's a particular pleasure in milk chocolate done properly. Not sweet for sweetness's sake, but warm, balanced and sm...
15/06/2026

There's a particular pleasure in milk chocolate done properly. Not sweet for sweetness's sake, but warm, balanced and smoothly satisfying.

That's Soleo. 42% bean-to-bar milk chocolate with tasting notes of toffee, brioche, cinnamon, and lightly toasted oak. Single origin Solomon Islands cocoa beans, in-house pressed cocoa butter, South Gippsland milk.

A bar that earns its place in your day.

https://cuveechocolate.com.au/our-range/soleo

📷️

Noir 80% 🖤 Now made with Ecuadorian cocoa from Bean & Co.A sophisticated single origin dark chocolate that stands to pro...
11/06/2026

Noir 80% 🖤 Now made with Ecuadorian cocoa from Bean & Co.

A sophisticated single origin dark chocolate that stands to prove why Ecuadorian cocoa is widely counted amongst the best in the world – rich, bold, yet delicate. Expect bold cocoa, dried stone fruit, and toasted barley.

The cocoa behind Noir comes from Bean & Co's estate near Cerecita in Ecuador's Guayas region – a 550-hectare plantation shaped by over 40 years of cacao growing, sitting just an hour from the Pacific coast. That coastal influence, combined with rich alluvial soils and Ecuador's tropical climate, creates the kind of terroir that produces cocoa with exceptional depth of flavour.

Something that sets Bean & Co apart is their philosophy around the cacao fruit as a whole – not just the bean. From cocoa pulp and juice to freeze-dried cacao powder and pod flour, they're committed to finding value in every part of the fruit. It's the kind of sustainable approach we look for in the growers we work with. 🌱

We're so excited to finally have these beans in our hands, and we can't wait for you to taste what they become.

Available as a 70g bar and in couverture form for pastry chefs and chocolatiers.

Shop now 👉 https://cuveechocolate.com.au/our-range/noir

Or DM for wholesale and couverture enquiries.

❄️ Winter called, and we answered with our Roasted Macadamia & Caramel bar. 🍫Crafted from one of the rarest cocoa beans ...
10/06/2026

❄️ Winter called, and we answered with our Roasted Macadamia & Caramel bar. 🍫

Crafted from one of the rarest cocoa beans in the world – the Piura Blanco, a native white cocoa bean from Peru – our 65% Amphora dark chocolate wraps around an oozy salted caramel and crunchy roasted Australian macadamias. The kind of bar that makes you forget sharing is caring. 😏

Your couch, a warm blanket, and this beauty. That's winter sorted. 👊

👉 https://cuveechocolate.com.au/our-range/roasted-macadamia-and-caramel

📷️

Your creations deserve better than mass-produced cocoa. 🍫We make our roasted cocoa nibs, cocoa mass, cocoa powder, and c...
08/06/2026

Your creations deserve better than mass-produced cocoa. 🍫

We make our roasted cocoa nibs, cocoa mass, cocoa powder, and cocoa butter entirely from scratch, in-house, from some of the world's finest cocoa origins.

Once you taste the difference, there's no going back.

Whether you're a pastry chef, artisan producer, or just someone who refuses to compromise on quality – we'd love to work with you.

📩 DM for wholesale enquiries or email [email protected]

Freshly-pressed Dominican Republic cocoa butter. Tongan vanilla. South Gippsland milk. 🥛Bianco doesn't cut corners – it ...
04/06/2026

Freshly-pressed Dominican Republic cocoa butter. Tongan vanilla. South Gippsland milk. 🥛

Bianco doesn't cut corners – it crosses oceans.

35% white chocolate, conched for 168 hours, finished with – some of the most celebrated vanilla in the world.

https://cuveechocolate.com.au/our-range/bianco-1

📷️

03/06/2026

Not all couverture is created equal. 🍫

So, what is couverture? It's a professional-grade chocolate made with a higher percentage of cocoa butter than standard chocolate – giving it that superior gloss, snap and melt that chefs and chocolatiers depend on for their craft. Great couverture isn't just an ingredient – it's the foundation of everything, which is why we refuse to cut corners on how ours is made.

Our stoneground, small-batch couverture is made with the world's best single-origin beans, sorted by hand, drum-roasted in-house, and conched for up to 168 hours.

Seven couvertures. Zero shortcuts.

🤍 Bianco 35% White
🧡 Blanc de Caramel 42% Caramelised with Sea Salt
🍫 Soleo 42% Milk
🌑 Amphora 65% Dark
⬛ Grand Cru 75% Extra Dark
🖤 Noir 80% Extra Dark
🌰 Gianduja (hazelnut) 

Once you work with chocolate made this way, there's simply no going back.

👉 cuveechocolate.com.au (link in bio)

Back in stock. 🙌Ecuador + PNG single origin non-deodorised cocoa butter — in-house pressed and ready to go.📦 500g → shop...
02/06/2026

Back in stock. 🙌

Ecuador + PNG single origin non-deodorised cocoa butter — in-house pressed and ready to go.

📦 500g → shop online (link below)
📦 4kg buckets → DM or email for wholesale orders

If you've only ever used mass-produced, deodorised cocoa butter, you're in for a revelation. The quality and flavour is on another level entirely.

👉 https://cuveechocolate.com.au/our-range/cocoa-butter-500g

Address

Melbourne, VIC

Telephone

+61397750667

Website

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