Warmed couverture chocolate for baking
|Main ingredient(s)||Cocoa solids, cocoa butter, sugar|
|This article does not cite any references or sources. (February 2009)|
Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32% and 39%, and the total percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the remainder, and up to 1% may be made up of vanilla, and sometimes soy lecithin.
Couverture is used by professionals for dipping, coating, molding and garnishing.
The term "couverture chocolate" should not be confused with "chocolate in retail packs ", "compound chocolate" or "summer coating": these products have a lower percentage of solids, and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring.
Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
Couverture chocolate should not be substituted when semi-sweet, bittersweet, or unsweetened chocolate is called for in a recipe, as the increased cocoa butter content and the sugar content may alter the finished product.
|Look up couverture in Wiktionary, the free dictionary.|
- Cooking For Engineers - Kitchen Notes: Tempering Chocolate - step by step tempering instructions
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