Cuvée Deniz Karaca

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Cuvée Deniz Karaca

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

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

📷️

28/07/2025

Exciting news for home bakers, pastry chefs and chocolatiers! 🧑‍🍳

Our in-house and freshly-pressed Cocoa Butter and Cocoa Powder are now available to purchase from our online store...

⚪️ Cocoa butter 500g

Natural, non-deodorised Single Origin Cocoa Butter Chunks

Our cocoa butter is pressed in-house from responsibly sourced cocoa beans on a weekly basis. No deodorisation means that this cocoa butter is bursting with real chocolate flavours. Origins may include Tanzania, PNG or Dominican Republic.

🟤 Cocoa powder 700g

Alkalized (Dutched) single Origin Cocoa Powder 22-24%

Forget what you have known about cocoa powder so far! It’s real chocolate flavour in powder form – a great addition to your ice cream, chocolate cake or just to sprinkle atop a Tiramisu!

🛒 Shop online here... https://cuveechocolate.com.au/our-range

24/07/2025

Another stunning dessert from chef Simon Colacino at Piccolina Gelateria 😍

'Three types of native mint and Amphora 65% dark chocolate. Taking the chocolate and mint combo to another level with peppermint gum, river mint and bush mint'

23/07/2025

🍫 Dark Chocolate Tart by Michael James 🍫

We've just added another fantastic new recipe by Michael James to our website. Dark chocolate Tart, made with our Grand Cru 75% Extra Dark Chocolate and our Single Origin alkalized Cocoa Powder.

🧑‍🍳 Check out the recipe here... https://cuveechocolate.com.au/recipes/12135-dark-chocolate-tart-by-michael-james

21/07/2025

At Cuvée Chocolate, we believe that great chocolate begins with great cacao — and that means honouring the incredible people and processes behind every bean we use. 🌱

Our cacao comes from remarkable farms in Brazil, Venezuela, Peru, Congo, and Tanzania — each with its own unique flavour profile and growing conditions.

Behind these beans are dedicated growers who bring deep skill, knowledge and care to every step — from cultivation through to careful fermentation and drying. This world-class cacao is the result of generations of expertise and a deep connection to the land.

We’re lucky to work with Katrien and the team at Silva Cacao, who help us source some of the world’s finest beans. Katrien's insight and relationships ensure we’re not only using exceptional cacao, but also supporting ethical and sustainable practices at origin.

This is what it means to make truly 'bean-to-bar' chocolate — and we’re proud to celebrate the people who make it possible. 🍫🌍

https://cuveechocolate.com.au/

17/07/2025

🧑‍🍳 Michael James’ Wholemeal Chocolate Cake 🧑‍🍳

Huge thanks to Michael James for creating this recipe for us!

Makes one 23cm cake (8-10 serves)

INGREDIENTS 🥚

230g Cuvée Amphora 65% Dark Chocolate
220g butter
½ tsp fine sea salt
30g freshly brewed espresso
300g eggs ( temperature)
200g raw caster (superfine)
130 g wholemeal (whole-wheat) flour

METHOD 🧑‍🍳

1. Preheat the oven to 160°C

2. Grease and line a 23cm round cake tin.

3. Put a medium saucepan with some water in it over a medium heat.

4. Put the chocolate, butter, salt and espresso in a medium bowl and place it over the saucepan, ensuring that the water doesn’t touch the bowl. Melt the chocolate and butter and mix well.

5. In a stand mixer, whisk the eggs and sugar on a medium–high speed for at least 10 minutes, until the mixture becomes light and creamy in colour.

6. Use a spatula to gently fold the melted chocolate mixture into the egg mixture, then very gently fold in the flour until just combined. Be careful not to overmix, or you will lose the air from the eggs.

7. Pour the mixture into the cake tin and put it on the top shelf of the oven. Bake for 30 minutes and then rotate and bake for another 8–10 minutes. There will be a few cracks on top, and when shaken gently there will be a slight wobble to the whole of the cake.

8. Cool on a wire rack for 1 hour before serving.

https://cuveechocolate.com.au/recipes/12121-michael-james-wholemeal-chocolate-cake

14/07/2025

Exciting news from Flour and Stone in Sydney...

"We've added 65% Amphora Cuvée Chocolate batons to our Pain au chocolat.

I for one am very excited and it may be the highlight of my week, except for when Bruce comes in to get his scone every morning "3/4 scone for him and 1/4 for his little dog" ❤️

Nadine x"

📷

10/07/2025

"I’ve been working with Cuvée for the past 4 years, and I love how much respect they have for the product — small batches, stoneground, and sourced from the best cacao out there. That connection to origin is something I really connect with as a chef." – Simón Escobar

Thanks to pastry chef .escoobar at for the amazing work he does with our small-batch, locally-made chocolate. Be sure to visit Farmer's Daughters whenever you're in Melbourne!

https://www.farmersdaughters.com.au/

09/07/2025

Incredible work by chef Angelica iuliano at MoVida! 😍

'Tarta De Santiago'

Almond cake, Orange custard, Honey mandarins, Jaffa sorbet

Featuring Cuvée Chocolate Blanc do Caramel!

03/07/2025

For chocolate lovers in the Northern suburbs, we are proud to have a range of Cuvée bars available at Backhaus Foodstore! 🙌

Or if you’re feeling like a pastry, be sure to try a pain au chocolat – filled with our Peruvian single origin chocolate batons – or any of the other scrumptious baked goods!

Thank you for having us 💕

📍 35 Rose Street, Essendon, VIC

Address

Melbourne, VIC

Telephone

+61397750667

Website

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

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