PROKUBE - Dark Chocolate 55% Couverture for confectionery, pastry shops and enthusiasts

Transform every recipe into a masterpiece of taste! Our range of couverture chocolate is created especially for confectioners, passionate pastry chefs, and anyone who wants professional results right at home. Whether you are preparing a fine ganache, glossy glazes, spectacular cakes, or exquisite pralines, this chocolate offers you the versatility and quality you deserve.

The Farm-to-Chocolate Journey: Origin and Story Every single cube tells a unique story about respect for nature and tradition:

• The Cerecita Variety: A carefully selected variety from the Trinitario family, recognized for its complex and distinctive aromatic profile. It grows in the dry and privileged climate of the Cerecita Valley, where sea breezes and modern irrigation systems naturally protect the cocoa crops against diseases while enhancing their ultimate purity.

• La Mejor Farm is located in the Cerecita Region, Guayas, Ecuador, an area that stands out with a very special terroir for cultivating cocoa, quite different from classic tropical zones. Here, cocoa trees grow in a dry and privileged microclimate, where the direct influence of sea air brought from the Pacific Ocean plays an essential role. This constant breeze, combined with modern irrigation systems, creates a natural environment where excess humidity is kept under control. Thanks to these unique conditions, crops are naturally protected against specific cocoa tree diseases, allowing the plants to develop healthily without chemical interventions, thus amplifying the extraordinary purity of the harvested beans.

• Wooden Box Fermentation: To reach their maximum flavor potential, the beans go through a rigorous controlled fermentation process in wooden boxes, a method that eliminates astringent notes and develops the rich bouquet of the cocoa.

• Natural Sun Drying: The beans are left to dry under the Ecuadorian sun, preserving their intact organoleptic qualities and authenticity.

The Bean-to-Kube Process This expression stems from the Bean-to-Bar process, meaning the crafting of artisanal chocolate—from raw cocoa beans to the chocolate bar—happens exclusively within a single factory. Specifically, the process unfolds as follows: we begin with bean selection, investigating various origins, farms, and then varieties in detail to ensure we always have the highest quality beans with complex flavor profiles and distinct characteristics that will stand out in the chocolate. Once we receive the cocoa beans, we begin phase two: roasting. Depending on the variety and aromatic profile, we adapt the roasting profile to always highlight the best flavors from the beans. After cooling, we move on to crushing. During this process, the husk is removed, and the beans are broken down to obtain cocoa nibs that go into the stone mill. This process is repeated 2 to 3 times until all husks are eliminated. Next comes grinding and refining. The nibs end up in a granite stone mill where they are slowly ground for a minimum of 3 days to achieve the ideal consistency. As the stones rotate, the natural cocoa butter inside the beans is gradually released, turning the nibs into a smooth cream. The fact that no lecithin or external vegetable fats are added makes this slow conching process essential for obtaining a velvety texture. Once the chocolate reaches the required quality level, it moves on to the tempering and molding stage. The ProKube 5 mold is specially designed for fast and uniform melting.

Advantages of ProKube 5:

• Traceability and Transparency: Romanian chocolate, locally produced, made directly from cocoa beans selected from the La Mejor farm in Ecuador, Cerecita Region, Guayas.

• No E-numbers or Additives: No lecithin, no emulsifiers, and no hidden ingredients. Just the authentic and sincere taste of cocoa beans.

• Smart 5-gram Format: The small cubes are designed to melt quickly, uniformly, and without hassle, saving precious time in the kitchen.

• Balanced Profile (55% Cocoa): Offers perfect intensity—chocolatey enough for lovers of deep flavor, yet accessible enough for everyday desserts.

Enhanced Versatility Thanks to its clean composition and excellent fluidity, our chocolate behaves impeccably in any preparation:

• Ganaches: Velvety, stable, and incredibly creamy.

• Glazes: With a natural shine and perfect adherence.

• Pralines and Truffles: Fine texture and a pleasant bite crunch.

• Cakes and Sponges: Adds depth and an unmistakable aroma of pure cocoa.

Sensory Profile:

• Produced in Romania

• Contains NO allergens

• Contains NO artificial flavors

• Contains NO vegetable fats

The Pastry Chef's Tip: Because it contains no emulsifiers, respecting the tempering temperatures will guarantee an impeccable pearly gloss and a crispy exterior texture.

SHIPPING DISCLAIMER: Occasionally during summer, some of the chocolate, cocoa butter, and cocoa liquor/mass may melt slightly during transit. We do not use cold packaging materials for regular shipments because we try to keep shipping and packaging costs low to offer our customers the most competitive prices. This should not affect any of your baking/cooking applications.