Seventy% - Topic: Couverture chocolate

gap on Couverture chocolate

Fri, 17 Feb 2006 04:07:24 +0000

Thanks for clearing that up for me [:)]

Hans-Peter Rot on Couverture chocolate

Fri, 17 Feb 2006 02:26:47 +0000

The cocoa solids is the same but the cocoa butter portion is higher. Most often, couverture manufacturers will list the proportion of each constituent so you know exactly what you're getting. For example, you might see a number pattern like this: 66-33-40. The numbers here correspond to cocoa content, sugar, and fat in their respective order.

gap on Couverture chocolate

Fri, 17 Feb 2006 01:41:32 +0000

So does this mean that couverture chocolate has more cocoa solids? For example, from memory, my milk couverture is 32% (or 36%?) cocoa solids. Would normal milk chocolate (say a block of Lindt milk choc) have less than 32% cocoa solids and the couverture reaches 32% because of the addition of cocoa butter?

Or, would be couverture have less cocoa mass than the plain milk? But it has more cocoa butter and therefore an equal/higher percentage of cocoa solids?

Hans-Peter Rot on Couverture chocolate

Fri, 17 Feb 2006 00:59:59 +0000

Couverture has extra cocoa butter added for a snappier snap and shinier sheen. As a result, it flows more readily, which makes it easier to work with.

gap on Couverture chocolate

Fri, 17 Feb 2006 00:14:47 +0000

Hi All,

I make my own chocs at home and always use couverture chocolate for taste, appearance (more "sheen") and correct viscosity (it can coat in a thinner shell).

But, what is the difference between, say, a couverture milk chocolate and a regular milk chocolate. Don't they both have approx. 32% cocoa solids? Does the couverture use more cocoa butter to get to this 32%? Are better beans used in couverture?

In other words, I know couverture chocolate is better to use (taste, appearance etc) but what is in the couverture chocolate that gives it these superiour qualities over regular chocolate?

Thanks