What is Couverture Chocolate?
Couverture chocolate is a special form of chocolate used by chocolate manufacturers and professional bakers. This chocolate is richer and creamier than basic bar or eating chocolate, with a very high cocoa butter content which makes it ideal for things like molding, coating, and dipping. Less than 100 firms around the world produce the bulk of the world’s couverture chocolate. Some of these firms produce only for their own private lines, while others sell to chocolatiers who lack the facilities and ability to make their couverture in-house. Several characteristics distinguish couverture chocolate. The first is the quality. Companies which manufacture this specialized chocolate use chocolate scouts who scour the world for the best cacao beans, and researchers work to refine the perfect bean blend to ensure a very specific flavor profile. Huge chocolate companies like Hershey and Mars actually invest substantially in the cacao industry to breed specialized beans to meet their needs, whil
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Couverture chocolate is BEAUTIFUL!! I did a short course working with this type of chocolate last week, and learn’t quite a lot about it. In a nutshell, “COUVERTURE” is a French word for covering or coating. It has a higher cocoa content than regular chocolate, making it easier to work with, and the taste is also very creamy. Unlike regular chocolate, it needs tempering…and when done right, it will give you a smooth and glossy finish. It is also a lot more expensive than regular chocolate, but in my opinion, it is well worth the money!!
