Food & wine

About couverture chocolaté

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In the second video in our series on making Easter chocolates, Iris Windsor talks about why you should use couverture chocolate and how to shave it, ready for tempering.

In summary;

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, a firmer “snap” when broken, and a creamy mellow flavour.

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 labelled 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, moulding and garnishing.

To shave couverture chocolate, cut from corner to corner with a large butchers knife.

Related videos

About Iris Windsor and How To Cook

Introduction to making chocolates for Easter

About couverture chocolate

Making Easter Buttons

How to make Hazelnut Chocolate Cups

How to make Rocky Road Easter Bunny

Quick and easy Rocky Road

 

Balance Team

This article was written by the brains trust of Balance . We are a talented team of writers and contributors with real life experience and a passion for finding balance.

3 Comments

  1. Johnf837

    May 8, 2014 at 12:19 am

    A big thank you for your article.Really thank you! Cool. ckbffefkdcbf

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