Couverture Chocolate is a very high quality chocolate containing a higher percentage of cocoa butter (32-39%) than baking or eating chocolate. This extra cocoa cocoa, combined with the right tempering, gives the chocolate a more sheen, a lighter "snap" when broken, and a soft soft feel.
The total "percentage" quoted on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cocoa). To be properly labeled as "couverture", the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% non-fat dry cocoa solids; Couverture is used by professionals for dipping, coating, printing and garnishing.
The term "couverture chocolate" is different from chocolate compound. Products containing compound chocolates have a lower percentage of solids and contain non-cocoa fat.
Some brands of couverture chocolate are packed in tempered form, and others are packaged without packages. The subsequent temperament may or may not be required, depending on the intended use and characteristics of the final product.
Video Couverture chocolate
See also
- Enrobing
- Chocolate type
Maps Couverture chocolate
References
External links
- Cooking For Engineers - Kitchen Note: Chocolate Tempering - step by step tempering instructions
Source of the article : Wikipedia
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