Chocolate Tempering

Couverture (covering) chocolate is a suspension of sugar and cocoa particles in cocoa butter (fat from the cocoa beans). Cocoa butter is an expensive, hard setting fat with a low melting point and gives couverture a much better flavour and texture than its chocolate-flavoured inferiors.

It is, however, considerably more difficult to use, but well worth the effort. Remember, the philosophy is patience, perseverance and practice and ONLY the best quality ingredients. Couverture cannot