What is couverture?
Couverture is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33% to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles (“couverture” is French for “covering”) There are two ways of coating candies, either by hand dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.
What is couverture? Our government not always known for its romantic tendencies lovingly calls couverture “industrial chocolate,” and refuses to define it in its all-important chocolate Standard of Identity list. “This standard is an unnecessary category,” it bluntly says. We think those are clear grounds for a congressional hearing*. “); //–> Couverture is a candy-makers term for high-quality chocolate. They also refer to it as fine chocolate. The blend of cocoa beans used to produce couverture must include at least 40% “high quality” beans, which make up less than 10% of each year’s harvest. It also has a high percentage of cocoa butter (generally 31% to 38%), so that it flows easily when melted. This makes it ideal for molding and coating candies and other confections (the word couverture comes from the French “to cover”). Couverture includes only chocolate liquor, added cocoa butter, sugar, vanilla, and lecithin, an emulsifier most often derived from soybeans. The number everyone
Couverture is a special kind of ‘cooking’ chocolate used by professional chefs. A couverture is simply a chocolate with a relatively higher cocoa butter content (a minimum of 32%, often as much as 39%). This high cocoa butter content contributes fluidity, smoothness, strength and ease of handling. In most cases, these chocolates’ also contains a high cocoa solid content which heightens the flavour The formula on couverture packaging may look like this: 70/30/38. This means that there is 70% cocoa solids, 30% sugar, and 38% total fat content. 70/30/38 : describes and extra bitter couverture and indicates 70 percent cocoa solids and only 30 percent sugar 60/40/38 : describes a bitter couverture, which is the most frequently used 50/50/38 : describes ‘semisweet’ 36/42/38 : describes milk chocolate couverture These are then classified as either tempered and un-tempered.
· Couverture is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33% to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles (“couverture” is French for “covering”) There are two ways of coating candies, either by hand dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.
