Cuvée Deniz Karaca

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Cuvée Deniz Karaca

Stoneground, small batch chocolate. Bringing back real chocolate, one bean at a time…

16/09/2025

Stunning work by chef Kat Lu at The Ritz-Carlton in Melbourne. 😍

LEMON|WHITE CHOCOLATE |HONEY

Made with our Bianco 35% white chocolate.

15/09/2025

We call our Soleo milk chocolate ‘old school’ because it’s a return to the days when chocolate contained a decent amount of cocoa, before the big chocolate corporations made everything cheaper, sweeter, and more generic. 🤨⁠
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These days, most mainstream milk chocolates have less than 30% cocoa content, whereas our Soleo contains 42%. This means you actually taste the flavour of the fine quality beans we use, and it adds so much depth and deliciousness. 🥰⁠
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If you’re a pastry chef, baker or chocolatier and you want to use locally-made chocolate with real personality, be sure to check out our Gastronomy Collection. 👩‍🍳⁠
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📸

09/09/2025

How about this for some Spring inspiration?! 😍 Beautiful work by chef Simon Colacino 👏

'Ooray plum, Bianco 35% white chocolate, buttermilk and lemon myrtle'

04/09/2025

At Cuvée Chocolate, we know that great creations start with exceptional ingredients. 🍫✨

Alongside our chocolate, we also work with chefs, bakers and makers to supply a range of cacao products – from cocoa butter and cocoa powder (alkalised and non-alkalised), to roasted single origin cocoa nibs and even cocoa husks.

Our goal is to give you the tools to push flavour, texture and creativity further – so cocoa can shine in every form of your craft.

https://cuveechocolate.com.au/

03/09/2025

Beautiful work from chef Juan Lantadilla at ANTARA

'Warm Cuvée chocolate mousse, Nachi pear, Miso ice cream, charcoal burnt meringue'

21/08/2025

High quality chocolate really does shine through in a dessert!

When you use our small-batch, stoneground chocolate, it doesn’t just blend in – it takes centre stage. The depth, aroma, and nuanced flavours shine through every bite, elevating your creation from delicious to unforgettable.

When the hero ingredient is extraordinary, so is the final dish

📷: Cuvée Amphora 65%, Murray River Salted Caramel, Sable Biscuit, Roasted Pear, Pear Liqueur

Created by Anthony Hart / Pastry+Architecture

20/08/2025

✨ The Magic of Bean-to-Bar Chocolate ✨

It’s fascinating how the same cocoa bean can tell such different stories in the hands of different makers. From roasting styles to conching times, sugar types to milk varieties, every choice shapes the chocolate’s personality.

On our recent trip to Europe, we tasted bars made from the exact same beans – or beans from the same origin – crafted by different chocolate makers. We found fascinating and inspiring differences in aroma, flavour and texture. Each bar was like a signature: a unique stamp of the maker’s skill, passion, and creativity.

That’s the beauty of bean-to-bar – you’re not just eating chocolate, you’re experiencing the personal artistry behind it. 🍫❤️

18/08/2025

Another stunning creation from our friends at Hogget Kitchen! 😍

'MONT BLANC TART - Fried Candied Chestnuts, Meringue and Custard'

14/08/2025

Melbourne chocolate lovers – we’ve got delicious news 🍫

Our friends at To Be Frank Bakery have been creating incredible pastries with our in-house single origin cocoa powder and Peruvian dark chocolate batons (just try their pain au chocolat – trust us).

Now, you can take a little Cuvée home with you too – our chocolate bars are officially on the shelves at To Be Frank!

Perfect for your next coffee run, pastry stop, or whenever your pantry needs a chocolate top-up.

📍 1/4 Bedford St, Collingwood, VIC
📍 EBV, 3 Village Avenue, Brunswick East

https://tobefrankbakery.com.au/

📷️ and

11/08/2025

✨ Dive into the dark side… of chocolate.

Our Noir 80% bar is unapologetically bold yet remarkably smooth. At first glance, it commands attention with its deep, dark appearance. But let it slowly melt, and you’ll discover indulgent chocolate brownie notes that unfold without any bitterness, just pure, comforting richness.

Our journey begins with carefully selected beans from Brazil, Nicaragua, and the Solomon Islands – each chosen for their unique character. These are delicately roasted in small batches, then stoneground and perfected step by step – from bean to bar – to ensure that every bite is as smooth as it is sophisticated.

The result? 80% dark chocolate that’s bold, balanced, and beautifully refined.

https://cuveechocolate.com.au/our-range/noir

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04/08/2025

Beautiful work by chef Angelica Iuliano at Movida! 😍

'Chocolate Pudding. Candied Beetroot. Chocolate Sorbet. Beetroot Tuille'

30/07/2025

✨ Soleo isn’t just a chocolate – it’s a story told in flavour.

Crafted from carefully selected Solomon Islands cocoa and conched for an extraordinary 168 hours, Soleo delivers an unmatched smoothness and deliciousness that sets it apart.

Think warm notes of brioche, cinnamon and toasted oak – comforting, complex and beautifully balanced. 🍞🌰🎄

Slow-made. Small-batch. Simply unforgettable.

https://cuveechocolate.com.au/our-range/soleo

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Address

Melbourne, VIC

Telephone

+61397750667

Website

http://www.cuveechocolate.com.au/

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