food.wikisort.org - DishCouverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.[1] This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.
Chocolate with more cocoa butter
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Couverture chocolate Warmed couverture chocolate for baking |
Type | Chocolate |
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Main ingredients | Cocoa solids, cocoa butter, sugar |
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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 (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.[2] 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.
See also
Food portal
- Enrobing
- Types of chocolate
- Cake decorating
References
External links
Look up
couverture in Wiktionary, the free dictionary.
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History of chocolate | | |
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Theobroma species |
- T. angustifolium
- T. bicolor (Mocambo)
- T. cacao (Cacao)
- T. canumanense
- T. grandiflorum (Cupuaçu)
- T. mammosum
- T. microcarpum
- T. obovatum
- T. simiarum
- T. speciosum (Cacauí)
- T. stipulatum
- T. subincanum
- T. sylvestre
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Components |
- Anandamide
- Enkephalin
- Caffeine
- Cocoa bean
- Cocoa butter
- Cocoa solids
- Chocolate liquor
- Flavan-3-ol
- Tetramethylpyrazine
- Theobromine
- Theophylline
- Tryptamine
- Tryptophan
- Tyramine
- Tyrosine
- Phenethylamine
- Phenylalanine
- Salsolinol
- Valeric acid
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Types | |
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Products | |
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Processes |
- Aerated chocolate
- Broma process
- Chocolate bloom
- Chocolate temper meter
- Conching
- Dutch process
- Enrober
- Sugar crust
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Industry |
- Organic chocolate
- Fair trade cocoa
- Child labour in cocoa production
- Big Chocolate
- Chocolaterie
- Chocolatier
- The Dark Side of Chocolate
- Environmental impact
- European Cocoa and Chocolate Directive
- Ghana Cocoa Board
- Ghana production
- Harkin–Engel Protocol
- International Cocoa Organization
- International Cocoa Quarantine Centre
- Ivory Coast production
- Manufacturers (vertical)
- Nigeria production
- Philippine chocolate industry
- World Cocoa Foundation
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Other topics |
- Chocoholic
- Chocolataire
- Chocolate fountain
- Chocolate museums
- Chocolatiers
- Health effects
- Military chocolate
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Category
Outline
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Authority control: National libraries  | |
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