Sephra, a supplier of professional chocolate with operations in the U.S. and Europe, has introduced a new 50/50 chocolate blend in response to rising global cocoa prices.

The blend consists of 50% Belgian couverture chocolate and 50% compound chocolate, and is available in milk, dark, and white varieties. It is designed to offer a more affordable alternative to pure couverture chocolate, while maintaining functionality for applications such as drizzling, coating, and baking.

Initially developed for a key customer, the product is now part of Sephra’s permanent portfolio. It is intended for businesses seeking a balance between quality and cost in high-volume uses such as waffles, crêpes, fondue, and baked goods.

“By blending premium couverture with compound chocolate, we are offering a high-value alternative that allows businesses to deliver a premium experience while protecting their bottom line,” says John Laughlin, operations director at Sephra. “Our Belgian couverture contains real cocoa butter for a rich taste, while the compound chocolate uses vegetable oil for a more economical option. It also contributes to the chocolate’s glossy finish and quick-setting properties.”

“This blend is incredibly versatile, making it a suitable ingredient for dessert restaurants and bakeries,” Laughlin adds. “We’ve seen strong results in traybakes and brownies, where its workability ensures a smooth, creamy finish. It also melts easily and has high viscosity, making it ideal for fondue and dessert drizzling.”

The 50/50 chocolate blend is available in a 10 kg bag-in-box format and can be purchased online in both European and U.S. markets.

Related: Mitigating the impact of limited cocoa availability