ouverture Chocolate is a
high quality chocolate that contains extra cocoa butter (32-39%). The higher
percentage of cocoa butter, combined with the processing, gives the chocolate
more sheen, firmer "snap" when broken, and a creamy mellow flavor.
Couverture is used by
professionals for dipping, coating, molding and garnishing. When melted is
becomes very fluid, giving a smooth, thin coating to dipped truffles and
candies. Must be tempered before use to stabilize the cocoa butter.
It is sold wholesale or
in specialty food stores. Do not substitute couverture when semi-sweet or
bittersweet chocolate is called for in a recipe, as the increased cocoa butter
content will alter the finished product. It is an expensive chocolate which is
"wasted" when combined with other ingredients.
Do not confuse the term
couverture with confectionery, compound or summer coating.
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ouverture Chocolate is a
high quality chocolate that contains extra cocoa butter (32-39%). The higher
percentage of cocoa butter, combined with the processing, gives the chocolate
more sheen, firmer "snap" when broken, and a creamy mellow flavor.
