Carma couverture
There are 6 products.
The Swiss brand Carma has been making fine couverture for professionals since 1931 – and in this category you’ll find Carma couverture for your home kitchen. At the heart of the range are three dark couvertures with distinctive character: the single-origin Madagascar 64 %, fruity with notes of red berries and citrus, bold Lesuk 65 % with hints of whisky, raisins and ripe banana, and the deep-black, intense Black Zabuye 83 % with elegantly balanced bitterness. They are joined by caramelised Gold Quintin 31 %, white Ivoire 35 % and pink Ruby Azalina 40 %. All come in 1.5 kg packs – ideal for pralines, mousse and tarts. That makes them just as suitable for keen home chocolatiers as for professional patisserie.
Which Carma couverture for which recipe?
- Madagascar 64 % and Lesuk 65 %: two dark couvertures for ganache, chocolate mousse and tarts – one fruity, one bold. Trying both in the same recipe shows how much origin shapes flavour.
- Black Zabuye 83 %: for lovers of intense chocolate; little sugar, lots of cocoa – great in fillings paired with sweeter components.
- Gold Quintin 31 %: its caramel note suits nut pralines, drip cakes and caramel-style glazes.
- Ivoire 35 % and Ruby Azalina 40 %: white and pink – perfect for coloured praline shells, cake decorations and fruity desserts.
Frequently asked questions about Carma couverture
Do I need to temper Carma couverture?
Yes, for glossy praline shells, bars and coatings: only tempering gives chocolate its shine and clean snap. For ganache, mousse or batter, gently melting it is enough.
How should I store an opened 1.5 kg pack?
Tightly sealed, dry, dark and cool, but not in the fridge. That way the couverture keeps its aroma and won’t bloom.
Find more brands in our Callebaut couverture and Felchlin couverture categories, or browse the full range under Couverture chocolate. For recipe ideas, visit our chocolate blog.