Cuvée Deniz Karaca

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

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

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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

This beautiful dessert by Chef Ryan Locke is currently on the menu at Bommie Restaurant, Hamilton Island. 😍 Red Fruit an...
28/05/2026

This beautiful dessert by Chef Ryan Locke is currently on the menu at Bommie Restaurant, Hamilton Island. 😍

Red Fruit and Dark Chocolate – made with our Noir 80%

27/05/2026

How to make the perfect cup of our single origin 72% Classic Dark Hot Chocolate. ☕

Shout out milk 🙌

Shop via the link in bio!

Darker days call for darker chocolate. 🌒Meet Noir – our 80% single origin Ecuadorian dark chocolate that brings some sop...
25/05/2026

Darker days call for darker chocolate. 🌒

Meet Noir – our 80% single origin Ecuadorian dark chocolate that brings some sophistication to winter. Notes of bold cocoa, dried stone fruit and toasted barley. Complex, intense, and deeply rich.

The season's changing. Treat yourself accordingly.

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

21/05/2026

Stoneground. Small batch. Always worth the wait. 🤎

Fresh from the melangeur at Cuvée HQ – this is how we chocolate.

White bean. Dark chocolate. 🍫The Amphora bar is made from the Piura Blanco – one of the rarest cocoa beans in the world,...
20/05/2026

White bean. Dark chocolate. 🍫

The Amphora bar is made from the Piura Blanco – one of the rarest cocoa beans in the world, a native white bean from Peru. It sounds like a contradiction. It tastes like a revelation.

Notes of macerated summer berries, black forest cake and pecan nuts. And somehow, at 65%, it doesn't taste anywhere near that dark.

That's what happens when the beans are this special. ✨️

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

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Some recipes only need great chocolate to shine. ✨A huge thank you to Karina for creating this dreamy Hazelnut Chocolat...
18/05/2026

Some recipes only need great chocolate to shine. ✨

A huge thank you to Karina for creating this dreamy Hazelnut Chocolate Mousse using our Gianduja. 🤎

Gianduja is a Northern Italian-style chocolate made by blending cocoa with hazelnuts – and it is the secret ingredient that takes this mousse to another level. Rich, nutty, and impossibly smooth.

Recipe below. You're welcome. 🍫

INGREDIENTS 🌰

~ 250 gms Cuvée Gianduja, chopped roughly
~ 400 ml full fat thickened cream (divided)
~ Pinch of sea salt
~ Drizzle of olive oil, to serve (optional)
~ Toasted hazelnuts, to garnish (optional)

METHOD 🧑‍🍳

1. Melt the Gianduja or milk chocolate and 200 mls cream, for ganache in short bursts in the microwave until smooth. Set aside to cool for 10–15 minutes

2. Whisk the remaining 200 mls of cream until soft peaks form.

3. Fold the chocolate mixture and whipped cream together until no streaks remain.

4. Refrigerate for 4 hours (or overnight) until set.

5. To serve, spoon into bowls with a pinch of sea salt, a drizzle of extra virgin olive oil and toasted hazelnuts.

https://www.betterwithspice.com/recipes/hazelnut-chocolate-mousse

Address

Melbourne, VIC

Telephone

+61397750667

Website

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