Couverture chocolate is deemed as a higher-quality class, which contains a higher percentage of cocoa solids & cocoa butter, and tempered with precision. The percentage of cocoa butter is upwards of 32-39%, and combined with proper tempering, gives chocolate more shine, a creamier flavor, and a firm snap when broken. Couverture chocolate must consist of at least 35% cocoa solids, above 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids. If labeled ‘couverture chocolate,’ then additional tempering is not necessary. Save the tempering steps, and shop couverture from World Wide Chocolate today.


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