Couverture chocolate () is a
chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods.
Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
that contains a higher percentage of
cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible Vegetable oil, fat extracted from the cocoa bean (''Theobroma cacao''). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter h ...
(32–39%) than baking or eating chocolate.
This additional cocoa butter, combined with proper
tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.
Definition and term
The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to
cocoa solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of th ...
(cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must contain not less than 25% dry cocoa solids.
The term translates from French as "covering". It is legally regulated in the EU.
Dark couverture chocolate almost always exceeds the minimum legally required cocoa content, and despite the law permitting 5% vegetable fat, its inclusion is very rare. It is not a regulated term in the US.
Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" is distinct from
compound chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate ''(())'' as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel ...
. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
History
A mid-19th century French textbook recommends a superior quality chocolate, referred to as "sauce" or "couverture", for the making of ''Pralines de chocolat à la crème'', a chocolate-covered
fondant candy. Additional cocoa butter is also advised to improve the fluidity of the chocolate if necessary.
The development of the modern couverture chocolate is attributed to Belgian manufacturer
Callebaut.
See also
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Enrobing
*
Types of chocolate
Chocolate is a food made from roasted and ground cocoa beans mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa ...
*
Cake decorating
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays or as a promotional item.
It is a form of sugar sculpture, sugar art that uses materials such as Ici ...
References
External links
Cooking For Engineers – Kitchen Notes: Tempering Chocolate– step-by-step tempering instructions
{{DEFAULTSORT:Couverture Chocolate
Chocolate