The professional term for high quality chocolate coating. It has higher cocoa butter content than some chocolate and has a smooth, fine texture.
French for covering, it is the term for fine plain chocolate.
High quality chocolate that is used to cover or coat confectionery and baked products. It usually used for dipping and coating truffles. It has more cocoa butter than regular chocolate and can come in a variety of flavors due to different percentages of sugar and chocolate liquor (such and semisweet and bittersweet).
Couverture (meaning to cover/coat) is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter. The extra cocoa butter is easier to work with and it allows the chocolate to form a thinner coating shell than non-couverture chocolate. The Chocolate Box's pastilles are perfect for this purpose.
Professional quality chocolate that is extremely smooth and glossy. It contains a minimum of 32 percent cocoa butter.
chocolate that contains at least 32 percent cocoa butter
A term describing professional quality coating chocolate that is extremely glossy. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionary coating. Couverture is usually only found in specialty candy making shops. You often find it as the chocolate that surrounds chocolate covered fruits, or as the shell of fancy filled chocolates.
A term used to describe high-quality chocolate - quality determined by bean quality, particle size of ground bean and amount of cocoa butter. Most confectioners agree couverture should contain at least 32% cocoa butter.
Is the term to describe a high quality chocolate used by professionals in confectionary and pasteries. By law in Europe, couverture must contain at least 32% cocoa butter.
very high quality chocolate with at least 32% cocoa butter making it ideal for coatings and other decorating techniques. It must be tempered (see Techniques) before use.
Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.
