Guittard Couverture

Get Inspired

Confections

Coffee Hazelnut

Bon Bon

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

Plated Desserts and Verrines

Going Bananas

Made with

Crème Française
White Chocolate - 31% Cacao

Cakes & Americana Desserts

Gateaux Basque

Made with

Coucher du Soleil
Dark Chocolate - 72% Cacao

Confections

Maple Ganache

Bon Bon

Specialty Recipes

Caramelized Almond & Sesame

Milk Chocolate Spread

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

Plated Desserts and Verrines

Sicilian Blood Orange Granita

& Whipped Milk Chocolate

Made with

Crème Française
White Chocolate - 31% Cacao

Confections

Chocolate Peanut Nougat

Caramel Snack Bar

Made with

Lever du Soleil
Semisweet Chocolate - 61% Cacao

The components of a S'more are chocolate, marshmallow and graham cracker. Smoked vanilla and toasted marshmallow, reminiscent of cooking over a campfire, is the inspiration for this soufflé.

Chocolate
S'more Soufflé

Discover recipe

Our Chocolate

Our Chocolate

Guittard white chocolate couverture wafers on a white background.

Guittard Couverture

Crème Française
White Chocolate - 31% Cacao

Fresh Cream
Nutty
Citrus
Cocoa Butter

Guittard Couverture

Soie Blanche
White Chocolate - 35% Cacao

Dairy
Vanilla
Cocoa Butter

Guittard milk chocolate couverture wafers on a white background.

Guittard Couverture

Soleil d’Or
Milk Chocolate - 38% Cacao

Fresh Dairy
Deep Chocolate
Caramel
Cinnamon
Spice

Guittard Couverture

Éclipse du Soleil
Milk Chocolate - 41% Cacao

Caramel
Dairy
Deep Cocoa

Guittard Couverture

La Nuit Noire
Semisweet Chocolate - 55% Cacao

Nutty
Vanilla
Deep Chocolate
Fudgy

Guittard Couverture

Lever du Soleil
Semisweet Chocolate - 61% Cacao

Spice
Cherry
Raisin
Bright Chocolate

Guittard Couverture

L’Étoile Du Nord
Dark Chocolate - 64% Cacao

Warm Chocolate
Spice
Deep Cocoa

Guittard Couverture

Coucher du Soleil
Dark Chocolate - 72% Cacao

Dark Chocolate
Roasted Cocoa

The ensemble of Soleil d'Or, L'Etoile du Nord, and Lever du Soleil pairs perfectly with the caramel, salt and nutty flavors, making each bite a memorable snacking experience.

Chocolate Peanut Nougat
Caramel Snack Bar

Made With

Lever du Soleil
Semisweet Chocolate - 61% Cacao

Discover recipe

The Chocolate Studio

The Guittard Chocolate Studio hosts hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity to learn new skills, finesse techniques and expand on your chocolate knowledge.

Workshops

Workshops

Take your pastry production to the next level in this two-day intensive focused on laminated and enriched dough systems.

In Person

Mastering Layered & Enriched Doughs

In Person

Mastering Molded & Enrobed Bon Bons: A Two-Day Intensive

Join us at the Guittard Chocolate Studio in LA on July 12th and 13th for a two-day intensive on molded and enrobed bon bons.

In Person

Chocolate Snack Bars

Elevate your chocolate skills from fundamentals to finished chocolate snack bars at the Guittard Chocolate Studio.

In Person

Panettone Masterclass

Join us at the Guittard Chocolate Studio in LA on October 4th through 6th for a three-day masterclass on panettone, taught by world renowned expert Massimiliano Liberatore.

Resources & Techniques

Resources & Techniques

Shell moulding is a chocolate-making technique where a thin shell of tempered chocolate is formed in a mould, then filled and sealed to create hollow or filled confections.

Shell Moulding

Chocolate Melting

In liquifying chocolate, it is the cocoa butter, the fat, that is actually getting melted – changing from solid to liquid state. Because of the triglyceride composition of cocoa butter, it melts over a temperature range (~90-120°F), not just one single point. This is what makes chocolate so palatable, and for this reason melting is in important part of handling and tempering chocolate.

Tempering - Tabling Method

The process of turning melted chocolate into a solid mass of stable cocoa butter crystals with a fine, even grained texture, accomplished with controlled cooling of the chocolate with agitation, to form many fine-grained beta crystals, as opposed to other crystal forms which are unstable and of random formation.

Tempering - Seeding Method

A process to pre-crystallize chocolate by inoculating melted chocolate with beta form-V crystals from previously tempered, pre-crystallized chocolate.