Couverture chocolate is not simply “high quality” chocolate but a good couverture is high quality chocolate. The French word couverture means covering or coating thus couverture chocolate is most commonly used for enrobing and molding such as candies, truffles, tortes, and pastries.
Couverture ¬†chocolate has special properties that deliver a better end product — most significantly and the most expensive component is COCOA BUTTER. Cocoa butter is fat; solid at room temperature, brittle when tempered, yet silky and creamy with an unctuous mouth feel. In order to be properly labeled as couverture, the percentage of cocoa butter must be between 32% and 39% meaning it spreads more easily and coats more evenly and thinly. Combined with proper tempering, when it firms up, the chocolate has a glossier sheen, a crispier snap when broken, and a creamy mellow flavor. Another component is COCOA SOLIDS or cocoa beans which are generally grounded to a finer consistency for an extremely smooth and uniform flavor. Couverture chocolate is designed to stand alone as an ingredient and should not be confused with coating, baking, or cooking chocolate, an inferior product with much less cocoa butter.

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