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You are here: Home / Spices / Chocolate / Cooking chocolate / Couverture Chocolate

Couverture Chocolate

This page first published: Aug 14, 2004 · Updated: Jun 6, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Couverture ChocolateCouverture Chocolate
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Language Notes

Couverture Chocolate is chocolate that is used to form a thin covering of chocolate on food items.

It can be used for coating, dipping, or garnishing. Items may be coated either by dipping them in the chocolate, or by pouring the chocolate over them, or by swirling the chocolate to coat the insides of a mould before the food item is placed in the mould.

It is made of chocolate liquor (up to more than 70 %), and cocoa butter (32 to 39%, sometimes up to 44%.) The high percentage of cocoa butter gives the chocolate a pronounced sheen, and causes it to snap more when bitten into or broken into.

It flows well when melted because of its high cocoa butter content. Other forms of chocolate, such as chocolate chips, which have a lower amount of cocoa butter, tend to hold their shape more when melted and not flow as well.

The chocolate may be semisweet, bittersweet, white or milk chocolate. Commercially, it is sold to manufacturers in chips, chunks, liquid or wafer form.

Cooking Tips

Couverture Chocolate needs to be tempered before using. See separate entry on tempering chocolate.

Don’t use Couverture Chocolate as an ingredient in something when another type of cooking chocolate is called for: it won’t do the same job, because of the increased cocoa butter in it. Plus, it’s too expensive anyway to use just as an ingredient.

Language Notes

“Couverture” means “covering” in French.

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