Cuvée Deniz Karaca

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

03/09/2026

Spring has arrived 🌸 With it comes that familiar shift in the world of desserts – lighter, brighter, more delicate creations beginning to appear on menus.

We’re already seeing growing interest in white chocolate, as chefs and pastry kitchens embrace its creamy sweetness and versatility in their spring-inspired desserts.

From silky mousses and elegant tarts to fresh fruit pairings and delicate plated desserts, white chocolate is having a beautiful spring moment. 🤍🍫

We’re here for it.

01/09/2026

Coffee break, upgraded. ☕️

Roasted in house, stoneground, conched for days – our gianduja is Italian-style through and through. Victorian Alps hazelnuts, Solomon Islands cocoa and South Gippsland milk are worked into something rich and silky smooth. Perfect with a strong brew!

Slice it thick. Take a bite between sips.

Available in 1kg blocks – link in bio.

📷 Luke Owen Smith

Last call for Father's Day! 🎁Father's Day is this Sunday, 6 September – order now to make sure it lands in time.Still de...
31/08/2026

Last call for Father's Day! 🎁

Father's Day is this Sunday, 6 September – order now to make sure it lands in time.

Still deciding? The Connoisseurs Collection is the safe bet, the Hot Chocolate Collection is the easy win, and if he's a rum or caramel man, our Rum & Raisin and Roasted Macadamia and Caramel bars won't miss. 🍫

Can't decide? A digital gift voucher arrives instantly – no shipping cut-off to worry about.

Shop now 👉️ https://cuveechocolate.com.au/our-range

🤎 Fudgy Hazelnut Brownies 🤎Big thanks to Karina for creating this beautiful recipe with our Gianduja Hazelnut Chocolate...
26/08/2026

🤎 Fudgy Hazelnut Brownies 🤎

Big thanks to Karina for creating this beautiful recipe with our Gianduja Hazelnut Chocolate...

Prep time: 10-15 minutes
Makes: 16 medium or 8 large brownies

INGREDIENTS 🥚

250 gms Gianduja chocolate (divided)
20 mls neutral oil
100 gms unsalted butter (softened)
100 gms brown sugar
3 eggs
75 gms flour
25 gms cocoa powder + 1 tbsp for dusting
Pinch of sea salt

METHOD 🧑‍🍳

1. Preheat the oven to 160ºC and line an 8 inch square tin.

2. Melt 200g of chocolate and oil together, either in a double boiler or microwave. Set aside.

3. In a separate bowl, whisk the butter, eggs and sugar for 2 to 3 minutes until frothy, the mixture might look slightly split.

4. Add the melted chocolate to the egg mixture and fold until incorporated.

5. Sift the flour and cocoa powder together, then fold into the wet ingredients along with a pinch of salt.

6. Roughly chop the remaining 50g of chocolate and fold evenly through the batter.

7. Pour into the prepared tin and bake for 16 to 18 minutes for a fudgy brownie, or 22 minutes for a cakey one.

8. Remove from the oven and sprinkle with sea salt.

9. Let the brownies cool in the pan, then dust with the remaining cocoa powder before cutting.

10. Serve warm-ish, with an extra sprinkle of salt if desired.

🌰 Shop Gianduja here... https://cuveechocolate.com.au/our-range/gianduja-1kg-block

24/08/2026

Father's Day is on Sunday 6th September!

If you're looking for the perfect gift, we've got this. 🍫

Specialty cocoa roasted in-house, stoneground and conched for days – it's chocolate the way it used to be.

Not sure where to start? Our Connoisseurs Collection is the easy answer – a composed tasting line-up for the dad who takes his chocolate seriously.

Prefer something to sip? Our Hot Chocolate Collection is something he'll quietly start enjoying every night. ☕

For the rum drinker: our Rum & Raisin bar. For the coffee lover: our Espresso Hazelnut Crunch. 

And if he's the type who's impossible to buy for – send him a digital gift voucher and let him choose himself.

Shop the range via the link in bio. 👀

We love how Trevor at Hogget Kitchen is using our single origin cocoa powder in the dish! It looks so good. 😍 Cocoa Ling...
20/08/2026

We love how Trevor at Hogget Kitchen is using our single origin cocoa powder in the dish! It looks so good. 😍

Cocoa Linguine, Oyster Mushroom, Mushroom Patè and Truffle

19/08/2026

Stoneground. Small batch. Single origin. Every time.

No shortcuts and no compromises – just cocoa beans, roasted in-house, stoneground, and conched for days until the texture's perfect and the flavour's properly developed.

It's slower, it's more work, and it's the only way we'd ever do it. 

Our Noir encapsulates this: 80% dark, single origin Ecuadorian beans from Bean & Co – bold cocoa notes with layers of dried stone fruit and toasted barley. 😘

👉  cuveechocolate.com.au (link in bio)

18/08/2026

Can we really trust the labels on the food we buy? 🤔

A recent ABC Four Corners investigation has shone a light on some deeply troubling questions around food certifications, supply chains and the gap that can sometimes exist between what a label promises and what is really happening behind it.

At Cuvée, this is one of the reasons we don’t rely on these types of certification labels to tell our story.

Instead, we work directly with suppliers we know and trust, sourcing cacao that meets our standards for both quality and ethics. We believe in building genuine relationships, asking questions, knowing where our cacao comes from and being transparent about how we work. 🤝

We’re a small chocolate company, and we know we can’t solve the huge and complex issues facing the global cacao industry on our own. But we can make conscious choices about who we work with, how we source our ingredients, and the kind of chocolate business we want to be.

And hopefully, by doing things differently – and talking openly about why – we can play a small part in influencing others too.

Thank you to Four Corners for shining a light on this important and troubling topic. It’s a conversation the chocolate industry needs to keep having.

Meet Kat Harvey Cheese – Murwillumbah's home for over 50 curated Australian and imported cheeses, cut and wrapped to ord...
16/08/2026

Meet Kat Harvey Cheese – Murwillumbah's home for over 50 curated Australian and imported cheeses, cut and wrapped to order by Kat herself. 🧀

You'll also find a selection of our bars on her shelves, and our Gianduja available by the slice.

We asked Kat for her favourite cheese and chocolate pairings – here's what she picked 👇

🍫 Blanc de Caramel
Saint Maure – ashed goat's cheese log, France
Capony – semi-hard goat's cheese, Main Ridge Dairy, Victoria
Langres – washed rind, France
Époisses – washed rind, France

🍫 Gianduja
Brillat-Savarin, France
Comté Gruyère, France

🍫 Amphora 65%
VSOP – 24-month aged Gouda, Netherlands
Tête de Moine – raw Swiss cow's milk, served in rosettes

🍫 Grand Cru 75%
Gorgonzola Dolce, Italy
Lincolnshire Poacher – raw cow's milk, England

🍫 Macadamia & Caramel
Buffalo or Oak Blue – Berry Creek, Victoria

Huge thanks to Kat for sharing these pairings with us. If you're anywhere near Murwillumbah, her store is a must-visit!

📍 Shop 4/105 Wollumbin St, Murwillumbah NSW

📸

15/08/2026

A huge shout-out to our friends at Sardine for a truly wonderful experience. It’s an absolute honour to work alongside you and share in your passion for beautiful food and Gippsland.
Gippsland isn’t just our home — it’s the land where many of our ingredients are grown, nurtured and brought to life. We’re so proud to be part of this incredible food community and to see local produce celebrated so beautifully.

Thank you, Sardine, for having us. ❤️🌿

Address

Melbourne, VIC

Telephone

+61397750667

Website

Alerts

Be the first to know and let us send you an email when Cuvée Deniz Karaca posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share