Covering chocolates
Buy Valrhona Callebaut couverture chocolate on feeriecake.com
What is couverture chocolate?
It is a professional quality chocolate, dark, milk or white, used until recently mainly by professional pastry chefs/chocolatiers. This chocolate contains more than 31% cocoa butter. It is a chocolate that melts much better, that is extremely fluid and that allows you all possible pastry creations: ganache, cream, mousse, entremets, moldings.
It is called couverture chocolate because it is used for confectionery and coating.
How to use the couverture chocolate?
The tempering step is absolutely necessary if you want to obtain a shiny result and easily remove your castings. Tempering consists of following a temperature curve with precision. In short, it is a matter of raising the chocolate to a certain temperature, then letting it drop to a certain temperature and then raising it again to a third temperature.
Depending on the type of chocolate used (dark, milk or white), the temperature curve will not be the same (see table below). The essential equipment to temper chocolate is a kitchen thermometer or thermosonde. If you need to make your chocolate very fluid, you can also use cocoa butter.
Where to find Couverture chocolate?
You will find a large choice of chocolates on feeriecake.fr
Formerly packaged in large bags of 2 kg, 5 kg and sometimes in blocks, you will find it here in pellets and in bags of 200-250 g.
Buy all Valrhona couverture chocolates on our site: Guanaja, Ivoire, Dulcey, Jivara...
All that's left to do is put on your chocolatier's outfit and get out your chocolate molds for a homemade chocolate workshop!
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