Tuesday, February 05, 2013

Couverture chocolate

A superior form of chocolate, couverture is chocolate that has a higher percentage of coca butter than baking or eating chocolate does.

Couverture consists of at lasts 32 % cocoa butter, plus cocoa liquor and sugar. It sold in small chips or large blocks for melting. Couverture translates from the French as ‘a covering’ which describes its perfect qualities for enrobing confections.

Couverture chocolate contains a relatively high proportion of cocoa solids and cocoa butter as compared with other ingredients. The extra cocoa solids give couverture chocolate a rich flavor.

Most professional chefs use couverture. It is the perfect chocolate to use for dipping truffles and candies and for molding because it makes a thin coating and it’s also great to use for baking. Obviously, starting with the right chocolate is the key to creating an amazing product.

The extra cocoa butter makes the melted couverture chocolate very fluid and easy to work with. It melts and coats well, giving a glossy finish and good flavor.

When melted, couverture is a smooth and pourable chocolate that becomes shine and hard when solidified.
Couverture chocolate
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