Couverture 65% – Dark Chocolate Palets

Couverture from Chocolat Bonnat, dark 65% cocoa palets for melting

Chocolat Bonnat’s 65% couverture comes in a bag as Palets de Chocolat Noir—small, flat discs made of cocoa, cocoa butter, and sugar. They melt evenly and have a thinner consistency than a broken bar because couverture contains more cocoa butter.

Couverture 65% is the dark baking chocolate from Chocolat Bonnat in Voiron, packaged in a resealable bag as discs rather than a bar. It is the lighter of the house's two dark couvertures—bitter enough for rich cakes, yet mild enough to be eaten plain as a snack.

Why couverture flows more thinly than chocolate

The difference lies in the fat from the bean, not the flavor.

By law, couverture must contain more cocoa butter than ordinary chocolate, which is exactly what gives it that thin, even flow over a cake. A melted bar would remain thicker, dry with a matte finish, and eventually break with a dull edge.

The flat disc shape also helps, as many small pieces warm up faster and more evenly than chopped pieces of a bar. It also makes weighing out portions easy, without the need for a knife and board.

From cake batter to glaze

Stir the discs into the batter unmelted, so they remain as soft pockets inside after baking.

For a glaze, melt them over a water bath, taking care that not a single drop of water enters the bowl, or the mixture will become dull and grainy. Let it sit for a few minutes before spreading it over cakes or fruit; it will flow more smoothly and provide better coverage.

A handful of discs in hot milk creates a cup of cocoa that tastes richer than any powder, and there will be enough left in the bag for the next day.

When making cookie dough, add them only at the very end so they don’t soften under the mixer. For a warm sauce, a dash of cream and a little patience are all you need, and for children, a spoonful on a slice of white bread is plenty.

Three ingredients, nothing more

Cocoa, cocoa butter, and sugar are on the label—no lecithin and no milk.

You notice this while baking, as the character of the bean holds its own against butter, flour, and sugar instead of blurring into a generic sweetness. What comes out of the oven tastes of its origin rather than added flavorings.

Chocolat Bonnat uses the same beans for these palets as they do for their single-origin bars and roasts them in the same drum in Voiron.

Storing and portioning correctly

The bag is resealable, which is more valuable for baking chocolate than any packaging with a window.

Store in a cool, dry place, but not in the refrigerator, as moisture draws sugar to the surface, leaving a light film. This is harmless, but it reduces the shine once the mixture is melted again.

Calculate a bit more than you think you will need for the coating; any leftovers can be spread out on parchment paper and remelted later.

Those who bake often can transfer the remainder to a glass jar to clear the bag out of the way. A jar stands upright in the cupboard, absorbs no foreign odors, and shows at a glance how much is left.

For a more bitter taste, try the darker Couverture Noir, or for a version without any sugar, the Noir sans sucre ajouté. For a direct comparison, you can find the single-origin bars in the Chocolat Bonnat collection.