Bakery - Chocolate Couverture

Couverture chocolate is a higher quality chocolate that contains a higher percentage of cocoa butter than other chocolate in relation to the other ingredients. It also contains chocolate liquor. In order to be labeled couverture, chocolate must contain a minimum of 35% cocoa solids and 31% cocoa butter. Couverture chocolate is also ground to a finer texture during the production process to create a smoother finished product. Although it’s a higher quality chocolate, it will require tempering before use to prevent bloom from occurring. Tempering may add a little extra work to your process, but it will give your finished chocolate products a beautiful shine and textural snap.