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
The word chocolate is derived from the Aztecs names for the tree, and for the drink they prepared from the beans. These words live on in Mexican today as ‘choclatl’ for the drink and ‘cacauatl’ for the tree. Chocolate was first cultivated as a crop, by ancient Mesoamerican peoples. They used cacao beans to create a frothy chocolate drink flavored with spices.
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