Couverture chocolate is the basis of all chocolate . Couverture is a French word meaning coating or covering, It is professional quality chocolate that is used for tempering, making bonbons, truffles, chocolate bars, or enrobing other confections like chocolate-covered pretzels and marshmallows. If you want to learn more about chocolate and want to understand why you prefer one brand over another then, learning your couvertures and the companies that make them is a must.
To begin with couverture chocolate is made with better quality cacao beans. Then it is ground to a very fine particle size and contains a higher cocoa butter content than most chocolate bars made for eating. These two qualities enable it to be used for delicate work like being molded into exquisite delicate designs. Outside of those two things it contains the same ingredients as eating chocolate does: cacao, sugar, cocoa butter, milk powder (if milk chocolate), soy lecithin – an emulsifier for smoothness and natural vanilla
You are not going to confuse couvertures for a regualr candy bar unless you are extremely obsessed with chocolate candy bars, which then, you will think you have died and gone to heaven. Couvertures are made in large sizes from the kilo, about 2.2 pounds, to 10 pound bars or blocks. Some companies make smaller bars and wafers for the home baker and chocolatier.
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