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.
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.