Dark couverture chocolate is the pastry kitchen's raw material: made for melting, tempering and coating rather than nibbling.

Made by Unigrà in Conselice, near Ravenna, under the Master Martini name, with a minimum of 57% cocoa and natural vanilla. Supplied in 1kg blocks. Kosher certified.

Balanced and rounded, with a clear cocoa flavour that isn't too bitter and a glossy finish when tempered.

Temper it for pralines and bars, melt it for ganache, mousse and glazes, or use it in stracciatella gelato.