COUVERTURES

Our opulent couvertures are crafted using beans sourced from Ecuador, Ghana, Ivory Coast, and Madagascar. Offering brilliant shine and unparalleled snap, this supremely workable chocolate has earned a reputation for excellence among the most discerning chocolatiers.

While the couvertures are alike in smoothness, each chocolate is distinguished by a uniquely distinctive flavor profile. Whether arcing from spicy cassis to fruity cocoa, fading into sweetness, or gliding from smoky warmth to light acidic undertones, each harmonious journey ends in indulgence.

In celebration of their exceptional quality and wholly individual character, every couverture in our collection is named after an equally beautiful member of the Orchid family of flowering plants in the order Asparagales.

540174

Elleanthus 74% Dark Couverture Coins

Brand: Orchid

1 bag: 5.5 lbs/2.5 kg

Find a pleasant balance of sweetness and cocoa while enjoying flavors of strong roasted espresso and red fruits. Hints of dry green tea give way to a tropical tang reminiscent of passionfruit for a fruity finish.

540165

Bletia 65% Dark Couverture Coins

Brand: Orchid 1 bag: 5.5 lbs/2.5 kg

The high acidity of this couverture is balanced by bittersweet walnut and creamy pecan. At play alongside these nutty flavors are the mellow dark berries that give red wine its glow.

540158

Trudelia 58% Dark Couverture Coins

Brand: Orchid

1 bag: 5.5 lbs/2.5 kg

Trudelia is well-balanced with warm, roasted flavors enlivened by a breath of Tahitian vanilla. With intense and bold cocoa, this couverture shines with indulgent flavors and a slight floral nuance.

APPLICATION FOR COUVERTURES:

Use in ganache, mousses, candies, decorations, and baked goods. May also be used to coat pralines and specialties, for molding, enrobing, to fill hollow shells, and to create showpieces.

PREPARATION FOR COUVERTURES:

Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient. Melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave. Use Beta 6 crystals for easy tempering.

540150

Ansellia 50% Semisweet

Couverture Coins

Brand: Orchid

1 bag: 5.5 lbs/2.5 kg

Fruity-sweet, slightly woody opening that gives way to an earthy sugariness with echoes of maple syrup, toffee, and vanilla. Before its finish, taste syrupy floral notes of honeysuckle and subtle hints of stone fruit.

540102

Cattleya 31% Milk Couverture Coins

Brand: Orchid

1 bag: 5.5 lbs/2.5 kg

This milk chocolate couverture has notes of buttery chestnut and the citrusy freshness of star-shaped orange blossom. Enjoy serene lavender over light dairy.

540101

Laelia 29% White Couverture Coins

Brand: Orchid

1 bag: 5.5 lbs/2.5 kg

Experience comforting flavors of sweetened vanilla and condensed milk. Enjoy subtle traces of marzipan accompanied by rich accents of lavender and honeysuckle.

The higher than normal percentage of non-fat cocoa solids in the Orchid Essentials line allows more flavor to shine through with less chocolate used. Applications: baking, ganaches, and fillings.

Essentials

This hardworking range comprises the go-to chocolate America’s bakers reach for every day, innovatively redesigned with value in mind.

The Essentials line of chocolate is expertly crafted from a well-balanced blend of cocoa beans. Each product has been streamlined to include only what is essential – pure flavor.

A lower than usual amount of cocoa butter is added to the chocolate mixture, enabling more of the flavor present in the non-fat cocoa solids to pierce the palate. The increased potency of our Essentials chocolate means deep intense flavor can be achieved while using less product.

Raising the percentage of non-fat cocoa solids not only increases the chocolate’s intensity; it has the additional advantage of making each product bake stable.

APPLICATION FOR ESSENTIALS:

Baking, ganaches, and fillings.

Glazes

Our premium chocolate glazes set quickly and require no tempering, helping you to achieve a smooth, polished finish faster.

Developed for maximum workability and outstanding flavor, these high-performance glaze coins melt quickly and evenly into a fast-flowing liquid. The low viscosity of the melted coins delivers the highest possible yield as incredible coverage can be attained with just one or two thin coats.

Each glaze sets fast to create a bite you can feel with a beautifully crisp and audible snap. Consistent in performance and unfailingly delicious, you can count on our glazes to produce the result you want every time.

Our highly fluid glazes produce beautifully thin coatings that shine and have great snap with no tempering required.

540093

Dark Chocolate Glaze Coins

Brand: Orchid

1 box: 11 lbs/ 5 kg

A bold, shiny look with outstanding flavor and a fast setting time. Temper-free.

540092

Milk Chocolate Glaze Coins

Brand: Orchid

1 box: 11 lbs/ 5 kg

Sets quickly with a satiny, milky coat and a polished shine, complete with a smooth milk chocolate flavor. Temper-free.

540091

White Chocolate Glaze Coins

Brand: Orchid

1 box: 11 lbs/ 5 kg

A shiny, accelerated setting finish accompanies exceptional flavor. Can be colored with liquid chocolate colors. Temper-free.

540244

Dark Chocolate Chips

Brand: Orchid

1 box: 22 lbs/10 kg

Consistently shaped and sized with a subtle profile that is perfect for cookies and cakes. Approximately 1,000 chips per pound.

540245

White Chocolate Chips

Brand: Orchid

1 Box: 22 lbs/10 kg

Consistently shaped and sized with a subtle profile that is perfect for cookies and cakes. Approximately 4,000 chips per pound.

540111

Chocolate Baton Baking Sticks

Brand: Orchid

1 Box: 4.4 lbs/2 kg/465 pieces approximately 4.3 g per piece

Chocolate baton sticks perfect for pain au chocolat or other baking applications.

Specialties

Unleash your culinary artistry with our toolbox of top-quality chocolate specialties. Designed to meet a wide range of applications, these useful products are standing by to help you create your best baked goods.

Pearls of Pure Cocoa Butter allow the viscosity of any couverture to be adjusted quickly and simply. Add them to couverture to decrease its viscosity or melt and blend them with couverture when spraying showpieces for added shine and a more refined, even finish.

Our Chocolate Baton Baking Sticks are made using 50% cocoa mass to deliver an intense cocoa taste which elevates pastries from good to great. Use these sticks of dark chocolate to add rich flavor and luxurious melt to pastries, buns, cakes, and pain au chocolat.

540096

Pearl Pure Cocoa Butter

Brand: Orchid

1 box: 4.4 lbs/2 kg

Use to adjust the fluidity of couverture or blend with couverture for spraying showpieces.

Our Dark and White Chocolate Chips are consistent in flavor, shape, and size, making them ideal for decoration and inclusion in cookies and cakes.

APPLICATION FOR SPECIALTIES:

Baking cookies, cakes, muffins, pastries, and praline production.

Chocolate, Cherry, and Pistachio Ring of Peru

Yield: 24 servings

American Metric Ingredients

Milk Chocolate Creméux

4.4oz 125g Milk

4.4oz 125g Heavy Cream

1.5oz 43g Sugar

1.4oz 40g Egg Yolks

2 each 2 each Pastry Ideale Sheet Gelatin, Gold (018040), bloomed

7.7oz 220g Orchid 39% Peru Couverture Coins (540139)

In a saucepan, bring the milk and heavy cream to a boil. In a separate bowl, whisk together the sugar and egg yolks, then temper with the hot dairy. Continue to cook until it reaches 180ºF/82ºC while continuously stirring. Strain over the chocolate coins and stir to emulsify. Add the bloomed gelatin and whisk while the mixture is still warm. Refrigerate.

Black Cocoa Streusel Soil

3.5oz 100g Butter

3.5oz 100g Granulated Sugar

2.1oz 60g N.U.T Almond Flour (204168)

2.8oz 80g All-Purpose Flour

0.7oz 20g Des Alpes Black Cocoa Powder, Dutch Processed (679003)

0.07oz 2g Salt

0.07oz 2g Frutta Prima Pure Tahitian Vanilla Bean Extract (596103)

In a mixer fitted with a paddle, combine all ingredients mix until it comes together. Place onto a parchment lined sheet pan. Bake at 320ºF/160ºC for 8 to10 minutes or until done.

Chocolate Cake- Dehydrated

6.5oz 185g Orchid 70% Peru Couverture Coins (540170)

4.5oz 130g Butter

3.5oz 100g N.U.T Hazelnut Paste (501003)

1.3oz 37g Pastry Ideale Invert Sugar (505093)

4.2oz 120g Egg Yolks

6.6oz 188g Egg Whites

3.5oz 100g Sugar

3.1oz 90g All-Purpose Flour

Combine the chocolate and butter and melt together. Stir in hazelnut paste and invert sugar set aside. In a separate stand mixer bowl fitted with a whisk, whip the egg whites and sugar to a stiff meringue. Fold the chocolate mixture into the yolks, then fold in the meringue and then the sifted dry. Bake at 320˚F/160˚C for 8- 10 minutes or until done; then allow to cool. Break up into pieces and dehydrate overnight.

70% Chocolate Mousse

27.3oz 775g Whole Milk

11.9oz 340g Egg Yolks

1.7oz 50g Granulated Sugar

13.2oz 375g Orchid 70% Peru Couverture Coins (540170)

0.4oz 12g Pastry Ideale Sheet Gelatin, Gold (018040), bloomed

31.7 900g Heavy Cream, Whipped

In a saucepan bring the milk to a boil. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy, continue to cook until it reaches 180ºF/82ºC while continuously stirring. Strain over the chocolate then stir in the gelatin. Fold in the whipped cream. Pipe into Silikomart Promise 65 Ring Mold (5920010118) and freeze.

Cherry Curd

14.1oz 400g Ponthier Morello Cherry Puree (655011)

3.5oz 100g Simple Syrup

0.88oz 25g Sosa Ingredients Gelcrem Cold (672136)

Combine all ingridents using an immersion blender until gelcrem is evenly distributed and mixture is homogenous.

Pistachio Creméux

17.6oz 500g Heavy Cream

3.1oz 90g Granulated Sugar

4.2oz 120g Egg Yolks

0.28oz 8g Pastry Ideale Gold Gelatin Sheets (018040), Bloomed

3.5oz 100g Sosa Ingredients Pistachio Pure Paste (672229)

In a saucepan bring the heavy cream to a boil. In a separate bowl, whisk together the sugar and the egg yolks, then temper with the hot dairy. Continue to cook until it reaches 180ºF/82ºC while continuously stirring add the bloom gelatin. Strain over the pistachio paste. Finish by using an immersion mixer.

Chocolate Powder

1.4oz 40g Sosa Ingredients Maltosec (672166)

0.1oz 3g Salt

4.2oz 120g Orchid 70% Peru Couverture (540170)

Place the maltosec and salt in a food processor. Melt the chocolate and add to food processor. Pulse the machine, scraping the sides and bottom as needed until powder is done.

Assembly

As needed Pastry Ideale Milk Chocolate Velvet Spray (586007)

Unmold the 70% Chocolate Mousse, then spray with the Milk Chocolate Velvet Spray. Place on desired plate. Pipe the Chocolate Cremeux, Pistachio Cremeux, Cherry Curd onto plate. Spoon the Chocolate Powder, and Black Cocoa Streusel Soil around plate. Finish with pieces of the Dehydrated Chocolate Cake.

Chocolate Clementine Vanilla Entremet

Yield: 2 Entremets

American Metric Ingredients

Chocolate Almond Cake

3.5oz 100g Pastry Ideale Cocoa Paste, Unsweetened (505002)

3.5oz 100g Butter

3.5oz 100g Des Alpes Extra Brut Cocoa Powder, Dutch (504047)

1.8oz 50g Flour

15.2oz 430g N.U.T. Almond Paste (502002)

2.5oz 70g Sugar

5.3oz 150g Eggs

7.4oz 210g Egg Yolks

8.8oz 250g Egg Whites

2.5oz 70g Sugar

Melt the cocoa paste and butter together and set aside. In a separate bowl, sift together the cocoa powder and flour. In the bowl of a stand mixer, fitted with a whisk attachment, whip the almond paste, first amount of sugar, eggs, and egg yolks to ribbon stage. In a separate bowl of a stand mixer, fitted with a whisk attachment, whip the egg whites and the second amount of sugar to form a medium-peak meringue. Fold the meringue into the egg yolk mixture in three stages. Then, fold in the sifted dry ingredients. Lastly, fold in the cocoa paste mixture. Spread the batter onto two half-sheet pans, lined with parchment paper, and bake at 350˚F/176˚C for 8 to 10 minutes, or until done. Allow to cool, then cut out 9-inch round cake pieces.

Black Cocoa Streusel Base

3.5oz 100g Butter

3.5oz 100g Granulated Sugar

2.1oz 60g N.U.T Almond Flour (204168)

2.8oz 80g All-Purpose Flour

0.7oz 20g Des Alpes Black Cocoa Powder, Dutch Processed (679003)

0.07oz 2g Salt

0.07oz 2g Frutta Prima Pure Tahitian Vanilla Bean Extract (596103)

In a mixer fitted with a paddle, combine all ingredients mix until it comes together. Form into a log and refrigerate. Using a box grater, grate onto a parchment lined sheet pan. Sprinkle evenly into a 9-inch cake ring. Bake at 320˚F/160˚C for 8 to 10 minutes or until done.

Chocolate Mousse

0.1oz 3g Pastry Ideale Sheet Gelatin, Gold (018040)

5.5oz 155g Heavy Cream

3.5oz 100g Whole Milk

2.5oz 70g Sugar

3.9oz 110g Egg Yolks

9.5oz 269g Orchid 58% Trudelia Bittersweet Couverture Coins (540158)

19.5oz 552g Heavy Cream, Whipped

Bloom the gelatin in cold water and set aside. Place the first amount of heavy cream in a saucepan and bring to a boil. In a separate bowl, whisk together the sugar and egg yolks, then temper them with the hot cream. Return the mixture to the saucepan and cook until the temperature reaches 180˚F/82˚C. Strain the gelatin and whisk it into the hot cream mixture. Then, pass mixture through a sieve over the chocolate coins. Whisk together until smooth. Allow mixture to cool, and then fold in the whipped cream.

Vanilla Crème

0.07oz 2g Pastry Ideale Sheet Gelatin, Gold (018040)

8.8oz 250g Heavy Cream

1 each 1 each Frutta Prima Tahitian Vanilla Beans, Tahitensis from Tahiti, Long (596102)

2.1oz 60g Egg Yolks

1.7oz 50g Granulated Sugar

6oz 170g Heavy Cream, Whipped

Bloom gelatin in cold water and set aside. In a pot, combine the heavy cream and vanilla and bring to boil. Whisk together the yolks and sugar, temper into the hot liquid, stirring constantly. Continue cooking on medium heat until the mixture reaches a temperature of 183˚F/84˚C. Strain and add the bloomed gelatin. Cool the mixture and fold in the whipped heavy cream. Pour into a two 7-inch cake ring and freeze.

Clementine Gelée

7.8oz 220g Ponthier Crushed Clementine Purée (655092), room temp

7.8oz 220g Ponthier Passionfruit Purée (655032), room temp

3 sheets 6g Pastry Ideale Sheet Gelatin, Gold (018040), bloomed

Melt the bloomed gelatin and stir in the purees. Pour into Silikonmart Insert Decor Round (5920028191) round for the top décor, and inside of a Silikomart TOR Ø160 (5922761682) mold and freeze.

Assembly

As needed. Pastry Ideale Milk Chocolate Velvet Spray (586007)

Unmold the Vanilla Crème and the Clementine Gelée. Build the entremets a inside 8-inch ring. Spread an even layer of Chocolate Mousse on top of the Black Cocoa Streusel, then press in a layer of the Chocolate Almond Cake. Spread another layer of the Chocolate Mousse, press in the Vanilla Crème, then the Clementine Gelee. Spread a layer of Chocolate Mousse to the top of the ring and scrape clean then freeze. Unmold entremets and spray with the Milk Chocolate Velvet Spray. Place the Clementine Gelée on top and decorate as desired.

Dark Chocolate Brownie with Whipped Milk Chocolate Ganache

Yield: ¼ sheet pan frame

American Metric Ingredients

Brownies

5.9oz 168 g Orchid 70% Essential Dark Coins (540270)

7.9oz 225g Butter

13.8oz 390 g Granulated Sugar

4 each 4 each Eggs

7.9oz 225g Bread Flour

0.07oz 2g Baking Powder

0.03oz 1g Salt

1oz 28g Orchid Dark 44% Chocolate Chips (540244)

Melt the chocolate and butter together then set aside to cool. Whip together the sugar and eggs at high speed until light and fluffy. Sift together the flour and baking powder. Fold in the cooled chocolate mixture followed by the sifted dry ingredients. Fold in the chocolate chips. Spread evenly into ¼ sheet pan frame. Bake at 375ºF/190ºC, for 20-30 minutes or until set but still slightly soft.

Milk Chocolate Whipped Ganache

4oz 113g Heavy Cream

0.2oz 7g Pastry Ideale Glucose (505092)

11.5oz 325g Orchid Peru 39% Milk Couverture Coins (540139)

8.8oz 250g Heavy Cream, Warm

Bring cream and glucose to a boil, then pour over couverture, and emulsify. Add the final heavy cream. Refrigerate overnight. In stand mixer using a whisk attachment, whip for 1-2 minutes until correct consistency is achieved.

Assembly

Cut brownies into desired portions. Pipe on the Milk Chocolate Whipped Ganache. Garnish with handmade shavings.

About Us

AUI Fine Foods is a gourmet food importer and distributor located in Gaithersburg, MD. Founded in 1968, AUI offers over 1,300 products from around the world. We serve leading hotels, restaurants, caterers, casinos, cruise lines, airlines, and manufacturers with innovative, high-quality products and solutions. We have a nationwide direct sales force and operate a network of distribution centers across the U.S. and serve select international markets.

Nationwide Distribution Centers

Chocolate Fluidity

Higher fluidity couvertures are most ideal for dipping and enrobing applications. Lower fluidity couvertures are preferred for molding and baking applications, as well as those where it is important for product to maintain.

– Lowest Fluidity

– Highest Fluidity

Flavor

Each couverture possesses a unique flavor profile. Our flavor diagrams display the predominant notes of the couverture from most intense to those most subtle.

Greatest Flavor

Intensity

Chef Hotline

For expert answers to questions regarding our products, applications and recipes, call 1-877-544-1441 from 8:00 a.m. to 5:00 p.m.(EST) Monday through Friday.

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Gluten-Free

Nut-Free

Non-Gluten Ingredient

Delicate

Sugar-Free

Ships Frozen

– Tasting Note

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Faintest Flavor

Vegetarian

Ships Ground Only

Vegan

Kosher Pareve

Trans-Fat-Free

Kosher Passover

Clean

Kosher Dairy

Dairy-Free

Halal