Couverture chocolate (/ˈkuː.vər.tʃʊər/) 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.
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.
^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–. ISBN978-0-7645-7645-4.
^European Parliament (2008) [2000]. 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.
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couverture, chocolate, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2014. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Couverture chocolate news newspapers books scholar JSTOR May 2014 Learn how and when to remove this message Couverture chocolate ˈ k uː v er tʃ ʊer 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 Couverture chocolateWarmed couverture chocolate for bakingTypeChocolateMain ingredientsCocoa solids cocoa butter sugar Media Couverture chocolate Contents 1 Definition and term 2 See also 3 References 4 External linksDefinition and term editThe 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 edit nbsp Food portal Enrobing Types of chocolate Cake decoratingReferences edit Carole Bloom CCP 19 March 2007 The Essential Baker The Comprehensive Guide to Baking with Chocolate Fruit Nuts Spices and Other Ingredients John Wiley amp Sons pp 372 ISBN 978 0 7645 7645 4 European Parliament 2008 2000 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 External links edit nbsp Wikimedia Commons has media related to Couverture chocolate nbsp Look up couverture in Wiktionary the free dictionary Cooking For Engineers Kitchen Notes Tempering Chocolate step by step tempering instructions Retrieved from https en wikipedia org w index php title Couverture chocolate amp oldid 1184982357, wikipedia, wiki, book, books, library,
