Couverture chocolate: Difference between revisions
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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 product must contain not less than 35% total |
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 product must contain not less than 35% total |
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dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids;<ref>[http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:02000L0036-20081211&qid=1416096605798&from=EN European Union law |
dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids;<ref name = EU2000>{{cite journal | author = European Parliament | date = 2008 | orig-date = 2000 | title = Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000, relating to cocoa and chocolate products intended for human consumption [with amendments A1, M1, through 21.11.2008] | issue = OJ L 197, 3.8.2000, p. 19 | url = http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:02000L0036-20081211&qid=1416096605798&from=EN European Union law | access-date = 25 December 2015 }}</ref> Couverture is used by professionals for dipping, coating, molding and garnishing. |
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The term "couverture chocolate" should not be confused with [[compound chocolate]]. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. |
The term "couverture chocolate" should not be confused with [[compound chocolate]]. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. |
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Revision as of 14:15, 25 December 2015
 Warmed couverture chocolate for baking | |
| Type | Chocolate |
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| Main ingredients | Cocoa solids, cocoa butter, sugar |
 | This article needs additional citations for verification. (May 2014) |
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.[1] This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a 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 product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids;[2] Couverture is used by professionals for dipping, coating, molding and garnishing.
The term "couverture chocolate" should not be confused with compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats.
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.
See also
References
- ^ Carole Bloom, CCP (19 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. John Wiley & Sons. pp. 372–. ISBN 978-0-7645-7645-4.
- ^ European Parliament (2008) [2000]. European Union law "Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000, relating to cocoa and chocolate products intended for human consumption [with amendments A1, M1, through 21.11.2008]" (OJ L 197, 3.8.2000, p. 19). Retrieved 25 December 2015.
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External links
- Cooking For Engineers – Kitchen Notes: Tempering Chocolate – step-by-step tempering instructions
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