Couverture chocolate
There are 6 products.
Couverture chocolate is the basis for glossy glazes, airy mousses and crisp pralines. Thanks to its high cocoa butter content, it flows thinly when melted and is ideal for coating, moulding and tempering – which is exactly what sets it apart from ordinary bar chocolate with less cocoa butter.
This category is all about dark couverture: dark chocolate couverture 54.5 % by Callebaut in 2.5 kg, dark couverture 70 % in 2.0 kg, and dark couverture drops in 500 g and 2.5 kg packs. The drops are especially easy to weigh out and melt evenly. Florentine moulds in Ø 4.8 cm (15 pieces) and Ø 9 cm (5 pieces) complete the selection.
Tips for desserts with couverture
- Melt the couverture slowly over a bain-marie or in short bursts in the microwave, stirring regularly.
- To temper, stir about a third of the drops into the melted chocolate at the end (seeding method) and keep stirring until it reaches working temperature (around 31–32 °C for dark, 29–30 °C for milk, 28–29 °C for white) – this makes it glossy and crisp.
- For chocolate mousse and ganache with an intense flavour, use the 70 %; for glazes and coatings, the more balanced 54.5 %.
- Do not let any drops of water get into the melted chocolate, or it will thicken and turn lumpy.
Frequently asked questions
What does the percentage on couverture mean?
It shows the cocoa content. A 70 % couverture tastes strong and bittersweet, while the 54.5 % is more balanced and slightly sweeter – ideal if you prefer less bitterness.
What are the Florentine moulds for?
They let you cast, in two sizes, the even chocolate discs with the typical wave pattern that form the underside of the Florentines. The separately baked almond brittle is placed on the still-liquid couverture and bonds firmly with it as it sets, so mould and chocolate go perfectly together.
Discover more ingredients and ideas in our Dessert section, and recipes in our blog under chocolate.