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Guittard Couverture

White Guittard logo featuring the scripted brand name with “EST 1868 • SAN FRANCISCO” underneath on a transparent background.
Our couverture range offers the artisan a palette of chocolates to work with. With a range of dark, milk, and white chocolates with different Cacao percentages and viscosities, we can complement any creation you have in mind.
Close-up of glossy melted chocolate with an intricate raised pattern of overlapping cacao pod shapes across the surface.

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Close-up of bite-sized layered chocolate confections with a nutty base, creamy center, and smooth dark chocolate coating, with additional pieces softly blurred in the background.
Confections

Coffee Hazelnut

Bon Bon

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

Plated dessert featuring crisp golden pastry curls, dark chocolate pieces, and a smooth scoop of cream, finished with a light yellow sauce on a white plate.
Plated Desserts and Verrines

Going Bananas

Made with

Crème Française
White Chocolate - 31% Cacao

Close-up of stacked chocolate cake bars with a layered center of chocolate filling, light cream, and a thin red fruit layer.
Cakes & Americana Desserts

Gateaux Basque

Made with

Coucher du Soleil
Dark Chocolate - 72% Cacao

Close-up of glossy, dome-shaped chocolate bonbons, with one cut in half to reveal a smooth chocolate filling beneath a dark red shell.
Confections

Maple Ganache

Bon Bon
Close-up of chocolate bread topped with thick swirls of smooth, glossy chocolate spread on a light background.
Specialty Recipes

Caramelized Almond & Sesame

Milk Chocolate Spread

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

A hand lifts the top half of a white chocolate sphere, revealing a colorful dessert inside, garnished with yellow flowers and red accents.
Plated Desserts and Verrines

Sicilian Blood Orange Granita

& Whipped Milk Chocolate

Made with

Crème Française
White Chocolate - 31% Cacao

Three round dark chocolate discs topped with whole almonds and scattered gold flakes, arranged closely together on a light surface.
Confections

Chocolate Peanut Nougat

Caramel Snack Bar

Made with

Lever du Soleil
Semisweet Chocolate - 61% Cacao

Chocolate tart topped with a toasted marshmallow as melted chocolate is drizzled over the top

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

Cross-section of a layered chocolate dessert with whole hazelnuts, a creamy nut-filled base, and a glossy dark chocolate coating.

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

Person wearing a dark Guittard apron pouring melted chocolate from a large metal bowl into another mixing bowl in a commercial kitchen.

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.

Resources & Techniques

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Dark chocolate dripping in thin streams from a chocolate-coated tool

Shell Moulding

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Glossy melted chocolate being poured from a bowl onto a smooth chocolate surface.

Chocolate Melting

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Hand using a Guittard-branded metal scraper to spread smooth melted chocolate across a work surface.

Tempering - Tabling Method

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Chocolate wafers being added to a bowl of melted chocolate and stirred with a spatula.

Tempering - Seeding Method

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