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What is Couverture?
Couverture is a special kind of ‘cooking’ chocolate used by professional chefs. A couverture is simply a chocolate with a relatively higher cocoa butter content (a minimum of 32%, often as much as 39%). This high cocoa butter content contributes fluidity, smoothness, strength and ease of handling. In most cases, these chocolates' also contains a high cocoa solid content which heightens the flavour The formula on couverture packaging may look like this: 70/30/38. This means that there is 70% cocoa solids, 30% sugar, and 38% total fat content. 70/30/38 : describes and extra bitter couverture and indicates 70 percent cocoa solids and only 30 percent sugar 60/40/38 : describes a bitter couverture, which is the most frequently used 50/50/38 : describes ‘semisweet' 36/42/38 : describes milk chocolate couverture These are then classified as either tempered and un-tempered.
Tags: couverture relatively professional chocolate butter smoothness fluidity