Single Origin Beans or Branded Couvertures.

I have found that some aspects of ‘Artisan’ chocolate making inspires a lot of discussion.
That is – where does the chocolate come from….
Chocolate couvertures can be divided into two distinct ‘sources’, which are as follows –

 

Single Origin Couverture

Sourcing and Terroir:
Single origin couverture is made from cocoa beans harvested from a single geographic region – or sometimes even a single estate. This means the chocolate carries distinct flavour characteristics that reflect the unique soil, climate, and farming practices of that area. Connoisseurs often seek out single origin chocolates to experience these terroir-driven nuances, which can range from fruity and floral to earthy and spicy.

Flavour Complexity:
Because all the beans come from the same region, the flavour profile can be more pronounced and unique.
This can be both an advantage (if you appreciate the distinctive taste) and a challenge (if you’re aiming for a more balanced or predictable flavour in your chocolate).

 

General (Blended) Couverture

Sourcing Diversity:
General or blended couverture chocolate is typically made from cocoa beans sourced from multiple regions. The blending process allows chocolatiers to balance out the natural variations between different bean lots.
This results in a consistent flavour profile across batches, which is especially important for commercial applications and large-scale production.

Consistency and Versatility:
Blending beans from various origins can help achieve a harmonious balance of flavours – smooth, balanced, and predictable.
This makes blended couverture a reliable choice for chocolatiers who require consistent performance in both taste and working properties (like melting and tempering).