Couverture chocolate is a type of chocolate that is frequently used in the preparation of coating sauces and in obtaining chocolate types in the pastry industry. There are varieties such as white couverture chocolate, milk couverture chocolate, dark couverture chocolate and fruity couverture chocolate.
Use of Cuverture Chocolate
Couverture chocolate is melted at a temperature of 40-45 degrees. Then, a process is applied that allows it to freeze by lowering it to 25 degrees again. This process is called tempering. The couverture chocolates poured into the mold without applying the tempering process stick to the mold and do not display a pleasant appearance, and stains are observed on the surface of the chocolate. Due to the high cocoa butter content, couverture chocolates differ from other types of chocolate. In addition, it is not recommended to mix couverture chocolates with confectionery chocolates.
- Cocoa butter cannot be mixed with other vegetable oils. It is recommended that the amount of couverture chocolate should not exceed 10 percent in cases where a single dough must be obtained by mixing the confectionery chocolate and the couverture chocolates. In cases where the amount of couverture chocolate in these doughs exceeds 10 percent, stains and discolorations can be observed on the chocolate product obtained as the final product.
- Dark couverture chocolate is the most widely used form of couverture chocolate. It can also be used as milk. May contain sugar, cocoa liquor, cocoa butter, soy lecithin and vanilla flavoring. Couverture chocolates can also be in various fruit flavors. For decoration processes, flavors and the effect of these aromas on the product color are important in terms of appearance.
- White chocolate couvertures, known as ivory, do not contain cocoa. White chocolate couvertures can be mixed into the dough to add flavor to the coating dough. At the same time, white couverture chocolates are preferred to give consistency to coating doughs. Couverture chocolates, which are more expensive as they contain cocoa, are often confused with confectioner chocolates.
Another area of use for couverture chocolates is the souffles that we all love! Couverture chocolates are preferred in order to provide fluidity by melting at the appropriate temperature to put in the soufflés. It is also known that couverture chocolates are used for many chocolate desserts such as hot chocolate, chocolate brownie, fondue. In short, couverture chocolates draw attention as the main product that comes to the fore during the production of many chocolate desserts that are good for our sweet cravings. With its taste and quality, couverture chocolates are among the indispensable ingredients of the pastry industry.
