Chocolate, slowly poured.
Velour is single-origin cacao, stone-ground for 72 hours and tempered by hand. Every bar is wrapped in gold foil and numbered at the kitchen table where it was made.
Small details, slowly made
Everything about the bar is measured, from the grind you can't feel to the temperature that gives it its snap.
Twelve squares
A generous 2.5 oz bar scored into twelve squares, each made to snap clean.
Stone-ground
Ground on granite for three days until it measures 18 microns, finer than your tongue can feel.
Hand-tempered
Tempered on marble to the exact degree that gives a glossy shine and a slow melt.
Gold-wrapped
Folded in real gold foil, sleeved in its own color, and numbered by batch.
Five bars. No shortcuts.
Each one starts with the same cacao and ends somewhere a little different. Hover a bar to peek inside the foil.
The snap lives between 31 and 32 °C.
Tempering lines up cocoa butter into Form V crystals. Too warm and the bar turns dull and streaky; too cool and it seizes. Slide the thermometer and watch the finish change.
From the first tasting table
“It breaks clean, then melts slow. I kept the wrapper.”
“The peach bar tastes like a July porch in Saluda County.”
“I bought the gift box for my mother and ate one on the drive.”
The Velour shop
Free shipping over $60. Bars ship in insulated sleeves from October through April, and with cold packs May through September.
Build the Gilded Box
Choose four bars. We nest them in a black lacquer box tied with gold ribbon and tuck in a handwritten card. $68 for any four.
A bar club, delivered
New seasonal bars before anyone else. Skip or cancel any month.
Bean to bar in four slow steps
We buy whole cacao beans and do every step ourselves. It takes about nine days from sack to foil.
Roast
Beans roast at 121 °C for 26 minutes to wake the fruit without burning the floral notes.
Winnow
We crack the beans and blow away the papery husk, leaving the nibs that become chocolate.
Conch
Nibs and cane sugar turn in a granite melanger for 72 hours until the texture reads 18 microns, finer than the tongue can feel.
Temper
Hand-tempered on marble to 31.5 °C, poured, cooled, then wrapped in foil and numbered.
Two ingredients in the dark bar. Cacao and cane sugar. Nothing to hide behind.
Our cacao comes from a cooperative in the Tumbes region of northern Peru, bought above Fairtrade price. Sugar is unrefined cane. The milk bars use whole milk powder; the white bar uses cocoa butter we press ourselves.
No soy lecithin, no vanillin, no palm oil. When we add flavor, it is real: Carolina peaches, toasted pecans, black tea.
“A chocolate bar should feel like a gift before it is even unwrapped.”
Velour started with one question: what if every part of a chocolate bar was made to be savored? The snap of the first square, the way the gold foil folds back, a flavor that tastes like home.
We built five bars around that idea. Two are pure dark chocolate for people who love cacao as it is. Three carry the South in them: Carolina peaches, Lowcountry pecans and sweet tea. Every bar is tempered by hand, wrapped in gold and numbered by batch.
Whole cacao beans from northern Peru are sorted by hand and slow-roasted.
The beans are cracked and winnowed, leaving only the nibs.
Nibs and cane sugar turn in a granite stone grinder for 72 hours until silky.
The chocolate rests so its flavor can settle and deepen.
Tempered on marble to 31.5 °C, poured into molds, and filled with peach, pecan or tea.
Each bar is folded into gold foil, sleeved, and stamped with its batch number.
Packed in an insulated sleeve and sent on its way to you.
Before you unwrap
How long does shipping take?
Orders leave our kitchen within two business days. Standard ground shipping takes 3–6 business days; Express arrives in 2. Local Columbia pickup is free.
Will the chocolate melt in transit?
From May through September every order ships with a cold pack and an insulated sleeve, and we only ship Monday through Wednesday so bars never sit in a warehouse over a weekend.
What are the allergens?
All bars are made in a kitchen that handles milk, tree nuts and peanuts. The Signature 72% contains no milk ingredients but may contain traces. Sea Island Praline contains pecans.
How should I store a bar?
Cool and dry, between 15 and 18 °C, away from strong smells. Skip the refrigerator; humidity causes sugar bloom. Unopened bars keep for 12 months.
Do you do wholesale, church or event orders?
Yes. We make custom-wrapped bars for weddings, church anniversaries and corporate gifts with a minimum of 50 bars. Use the contact form and choose "Events & wholesale".
Can I return chocolate?
Food can't be returned, but if a bar arrives damaged or bloomed, send us a photo within 7 days and we'll replace it.
Write to the kitchen
Custom orders, wholesale, press, or just a note about your favorite bar.
Email
info@woodcrestunlimited.com
Phone
(803) 599-6163
Studio
Columbia, South Carolina
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