Couverture chocolate is a term often used in the professional baking and confectionary world. What is couverture chocolate & what makes it superior? In this guide, we will dive into what makes couverture chocolate special & some top brands you should know about.
What is Couverture Chocolate?
Couverture chocolate is a high-quality chocolate that contains a high percentage of cocoa butter. To be considered couverture chocolate must contain a minimum of at least 31% cocoa butter. This high concentration of cocoa butter is what gives chocolate easy melting properties, velvety smoothness, and a glass-like glossy finish.
Cocoa Butter Content: The Secret to Superior Chocolate
The cocoa butter in couverture chocolate is key to its premium quality. This natural fat, extracted from cocoa beans, gives the chocolate a creamy texture and a shiny finish when properly tempered. The high cocoa butter content also means that couverture chocolate melts more smoothly and evenly, making it ideal for coating, dipping, and molding.
Why Choose Couverture Chocolate?
Taste:
Couverture chocolate offers a silky rich taste of intense chocolate far superior to your ordinary commercial chocolate brands. It’s high cocoa content combined with its high cocoa butter content results in a complex and smooth flavor profile that ranges from sweet and creamy to dark and intense.
Texture:
Its texture is superior to any other. When tempered properly it has a beautiful glossy finish and a rich snap. It is the top choice for professional chocolatiers & pastry chefs.
Versatility:
Couverture chocolate is incredibly versatile. It can be used for everything from coating truffles and cake pops to making ganache and chocolate decorations. Its superior melting and setting properties make it a favorite among professional bakers and chocolatiers.
Top Brands of Couverture Chocolate
Several brands are renowned for their high-quality couverture chocolate. Here are a two of our favorite:
Valrhona
Discover more about Valrhona here:
Callebaut
Callebaut, a Belgian chocolate brand is one of the most respected names in the industry. They are known for their excellent quality and affordable pricing. Callebaut is widely used in professional kitchens for a variety of applications.
Discover more about Callebaut here:
How to Use Couverture Chocolate
Couverture chocolate requires tempering. Tempering is the process of heating and cooling chocolate to stabilize its cocoa butter crystals. This process ensures a shiny finish and firm snap of each finished product. A tempering machine is a great investment for those working with chocolate. If you’re looking to try tempering manually, here is a simple method to temper couverture chocolate.
- Chop the Chocolate: Finely chop the couverture chocolate or use callets to ensure even melting.
- Melt Two-Thirds of the Chocolate: Place two-thirds of the chopped chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted and smooth.
- Remove from Heat: Remove the bowl from the heat and add the remaining one-third of the chopped chocolate. Stir until the chocolate is melted and the mixture reaches 88-90°F (31-32°C) for dark chocolate or 84-86°F (29-30°C) for milk and white chocolate.
- Test and Use: Dip a spoon into the chocolate and let it set at room temperature. If it sets with a glossy finish and a firm snap, it’s properly tempered and ready to use.