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Couverture chocolate is classified as a higher-quality baking chocolate due to it containing a higher percentage of cocoa solids and cocoa butter. Another admirable quality is that it’s tempered with precision. The difference between couverture and other types of baking chocolate is that the percentage of cocoa butter typically has a content ratio ranging between 32 and 39 percent. Combined with proper tempering, this precise blend gives chocolate more shine and a creamier flavor. It can also be distinguished from others by its firm snap when broken.

Couverture

Couverture chocolate must consist of at least 35 percent cocoa solids, above 31 percent cocoa butter and not less than 2.5 percent of dry non-fat cocoa solids. If labeled ‘couverture chocolate,’ additional tempering is not necessary. Imagine how great it is to be able to skip a time-consuming step in your baking process. That’s a big plus for you, but an even bigger plus is our placing all of the best couverture selections in one convenient place, making it easy for you to find exactly what you need in a jiffy. Browse to find a range of premium options made with dark chocolate, milk chocolate and white chocolate. Our collection may also include alternative flavors such as blond chocolate or caramel.

Save the tempering steps and shop couverture from World Wide Chocolate today.

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