Couverture is tempered so that it will form a thin, smooth, shiny coating on delicious hand-dipped candies. The extra (good for you) cocoa butter content, generally 36% to 39%, makes it easier to work with. It also allows for a thinner shell coating and gives it a different texture and consistency than non-couverture chocolate, like chocolate bars. Chocolate bars for eating can be 25% to 33% cocoa butter, depending on the quality of the bar.
Can you eat couverture? Of course you can! Some people might even prefer it because of the extra cocoa butter, which creates a creamer feel in your mouth. One of the highlights of trade shows is digging into a huge block of white Chocovic—one of the best white chocolates ever tasted by a human. Unfortunetly it is not available for purchase as a consumer product.
Tags: chocolate, couverture chocolate, flowers, gifts, mother's day, mother's day chocolate
Leave a reply