Couverture Chocolate Tidbits

Chocolates are always alluring and they are such a pain to resist.  How much more if they’re made out of even higher amounts of cocoa butter than the usual one? You love the mouth-feel of chocolate melting on the tongue, don’t you? Imagine that being intensified. Yes, that.

Couverture chocolate is an extraordinary type of high-quality chocolate being used by chocolate companies and chocolate makers.  It offers an even richer and creamier consistency than regular chocolate because more cocoa butter is put in. After proper tempering, you come up with a more polished and glossier chocolate with a crisper “snap” when broken. It’s ideally used for coating, molding, garnishing and dipping.

Not more than 100 companies worldwide produce couverture chocolate. Some of these companies produce only for their own private usage, while others sell their products to other chocolatiers who don’t have the capacity to make their own.

Couverture chocolate outshines the ordinary chocolate with its exceptional characteristics.
Among those is the quality. Couverture chocolate makers’ sources are the chocolate scouts who go around the world to find the best cacao beans, and careful study is being done for them to achieve the perfect bean blend for that exceptionally distinct flavor profile.

To be called as couverture, the chocolate must hold 32 to 39% of cocoa butter and the total percentage of the cocoa butter and the cocoa solids should be at least 54%.

Couverture chocolate is way too different from confectionery chocolate or compound chocolate sine these products have a much lesser amount of cocoa butter. More to these, some of them even contain vegetable/coconut/palm oil, hydrogenated fats, as well as artificial chocolate flavoring.

Couverture chocolate is suggested not to be mixed in with any other ingredients because of its high price and quality.  It is built to stand out alone as an ingredient. It is ideal for chocolate fountains since the cocoa butter acts as a lubricant to avoid clumping of the chocolate and getting stickier than what is ideal.

If you want to give it a try, you can get samples from the makers to get the flavor profile you personally like since couverture chocolates have different tastes depending on where the beans came from and the process they undergo.

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