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Wayne Gisslen

Couverture

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The basic types of chocolate are introduced. Please review pages 91–94 and, in particular, note the difference between couverture and coating chocolate or baking chocolate. Genuine couverture contains cocoa butter and no other fat. Coating chocolate is chocolate that had part or most of the cocoa butter replaced with other fats in order to make it easier to handle and in order to reduce the cost. In this chapter, we are concerned entirely with couverture, also known as confectioners’ chocolate.

There are three main ingredients of dark couverture:

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