Friday, August 26, 2016

What is couverture chocolate?

Chocolate and white chocolate to be used in candy making are designated ‘couverture’ chocolate. Couverture chocolate contains a relatively high proportion of cocoa solids and cocoa butter as compare with other ingredients.

The cocoa butter melts and dissipates at a low temperature, giving it a beautiful mouthfeel as well as giving shine, gloss and snap to chocolate.

The extra cocoa butter makes the melted couverture chocolate very fluid and easy to work with. 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.

Couverture chocolate must be tempered to stabilize the emulsification of cocoa solids and butterfat before it is used for dipping or molding.

Tempering gives chocolate a glossy sheen and allows it to set up quickly. Tempering process enables chocolate to be stores at room temperature for longer without loss of texture or flavor.
What is couverture chocolate?

The most popular articles

Other interesting articles

  • Pepsi-Cola, one of the world’s most recognized soft drink brands, has a history marked by struggle, innovation, and resilience. Founded in the late 19th ce...
  • Blue cheeses are known for their bold flavor, creamy texture, and distinctive blue-green veins created by the mold *Penicillium roqueforti*. Yet, not all...
  • Adenosine diphosphate (ADP) is a key molecule in cellular energy regulation, consisting of adenosine and two phosphate groups. It is central to the cell's ...
  • Iodine is an essential element in human nutrition, primarily as a component of the thyroid hormone, thyroxine. This hormone plays a critical role in regula...