Republica Del Cacao 55% Ecuador Dark Enrobing Chocolate - 33 LB Bulk

Republica Del Cacao 55% Ecuador Dark Enrobing Chocolate is a professional-grade couverture specifically engineered for superior coating and dipping applications. Crafted with single-origin cacao from Ecuador, this chocolate offers a balanced bittersweet profile with a clean finish. Its high fluidity makes it the gold standard for achieving thin, crisp chocolate shells on pralines, biscuits, and confectionery treats.

By combining traditional Latin American ingredients with French chocolate-making expertise, Republica Del Cacao delivers a consistent, high-performance product for large-scale production. As a Canadian seller based in Calgary, Alberta, we support your high-volume needs with fast shipping across Canada to ensure your production line stays active.

BEST FOR: Professional enrobing, dipping, thin-shell molding, chocolate-covered biscuits, and high-volume confectionery production.

ALLERGEN NOTE: MAY CONTAIN TRACES OF MILK, SOY, AND TREE NUTS.

WHY IT WORKS

• Optimized High Fluidity: Specifically formulated to flow easily, ensuring a thin and uniform coating that reduces chocolate consumption per unit.

• Perfect Snap and Gloss: When tempered, it provides a professional high-shine finish and a satisfying "snap" that elevates the sensory experience of treats.

• Balanced 55% Profile: Offers a smooth, approachable dark chocolate flavor that appeals to a wide audience while maintaining premium single-origin depth.

• Superior Workability: Stays in temper longer during extended production runs, making it ideal for automatic enrobing machines or manual dipping.

• Bulk Efficiency: The 33 LB format is designed for commercial kitchens and chocolate factories to maximize cost savings and reduce packaging waste.

USE CASES

• Commercial Confectionery: Ideal for use in enrobing machines to coat caramel bars, ganache squares, or nuts with a perfectly even layer of chocolate.

• Artisan Bakeries: Use for dipping shortbread, biscotti, or palmiers to create a professional, shelf-stable chocolate coating that resists blooming.

• Large-Scale Catering: Perfect for preparing hundreds of chocolate-dipped strawberries or petit fours with a consistent, glossy look.

• Chocolate Molding: The high fluidity allows it to reach intricate details in molds, making it excellent for creating hollow chocolate figures or thin shells.

SPECS

• SIZE: 33 LB (15 KG)

• BRAND: Republica Del Cacao

• CACAO CONTENT: 55% Minimum

• ORIGIN: Ecuador

• FORMAT: Discs / Pistoles

• CLASSIFICATION: Enrobing Couverture

• STORAGE: Store in a dry, cool place between 16 and 18 degrees Celsius

FREQUENTLY ASKED QUESTIONS

What makes "Enrobing" chocolate different from regular chocolate? Enrobing chocolate has a higher cocoa butter content, which creates a higher fluidity. This allows the chocolate to coat items in a much thinner layer compared to standard baking chocolate.

Do I need to temper this chocolate? Yes, for enrobing, dipping, or molding, tempering is required to ensure the chocolate sets with a glossy finish and does not melt at room temperature.

Is this chocolate suitable for automatic enrobing machines? Absolutely. It is specifically designed with the viscosity needed for professional enrobing equipment to ensure a continuous and even flow.

What is the flavor profile of the 55% Ecuador? It features a mild, balanced dark chocolate flavor with subtle nutty notes and a clean, non-lingering sweetness.

How should I store such a large quantity? Keep the chocolate in its original bag, tightly sealed, in a temperature-controlled environment (16-18°C). Avoid refrigeration as it can cause condensation and bloom.

Can this be used for baking? While optimized for coating, it can certainly be used in brownies, cookies, or ganache where a high-quality 55% dark chocolate is required.