Couverture chocolate is a very high-quality chocolate that contains a
higher percentage of cocoa butter (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.
The total "percentage" cited on many brands of chocolate is based on
some combination of cocoa butter in relation to cocoa solids (cacao).
In order 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% of dry non-fat cocoa
solids; Couverture is used by professionals for dipping, coating,
molding and garnishing.
The term "couverture chocolate" is distinct from compound chocolate.
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.
Types of chocolate
^ Carole Bloom, CCP (19 March 2007). The Essential Baker: The
Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and
Other Ingredients. John Wiley & Sons. pp. 372–.
^ European Parliament (2008) . Directive 2000/36/EC of the
European Parliament and of the Council of 23 June 2000, relating to
cocoa and chocolate products intended for human consumption [with
amendments A1, M1, through 21.11.2008]. Luxembourg: Publications
Office of the European Union. Retrieved 25 December 2015.
Wikimedia Commons has media related to Couverture chocolate.
Look up couverture in Wiktionary, the free dictionary.
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