Chocolatier piping tempered chocolate onto trays in a professional kitchen

Premium chocolate for pastry kitchens and bakeries

Crafted in Boston

We craft our chocolate with cultured cocoa grown in brewery-style tanks, close to the kitchens we serve

Who We Are

Created forwith chefs

We’re a modern American chocolate brand created with chefs and shaped by what matters most in a professional kitchen: exceptional quality, consistent performance and, above all, taste

Chef Gilles Renusson

Raspberry Hazelnut Chocolate Brownie Torte

Made with AURI 35

Chef Denis Toucheron

Choux with Chocolate Crémeux

Made with AURI 35 and SEQUOIA 70

Our Selection

Couverture

AURI 35 product photograph — AURI 35Milk Couverture · 35%
FormatPistoles
FluidityLow-Medium
ApplicationsMolding · Ganache · Mousse · Cake Glazes · Cream Fillings

SEQUOIA 70 product photograph — SEQUOIA 70Dark Couverture · 70%
FormatPistoles
FluidityMedium
ApplicationsEnrobing · Molding · Ganache · Truffles · Dessert Sauces

Baking Chocolate

HEARTH product photograph — HEARTHMilk Baking Chocolate
FormatPistoles
FluidityLow-Medium
ApplicationsBrownies · Cakes · Cookies · Muffins

FORGE product photograph — FORGEDark Baking Chocolate
FormatPistoles
FluidityMedium
ApplicationsBrownies · Cakes · Cookies · Muffins

A New Model for Chocolate

Cocoa thatdoesn’t waiton a harvest

WunderHaus benefits from a new cocoa production model powered by our partner company, GALY. Cultured cocoa is produced in controlled, brewery-style tanks, reducing exposure to the weather, harvest cycles and market swings that shape traditional cocoa supply

From there, it’s chocolate-making as we know it, developed, tested and refined with chefs

Be among the first
to experience

Request samples of our first releases