Chocolate Breakdown

Couverture Chocolate This is the best-quality chocolate, which we always recommend using for our recipes. It contains 32-39% cocoa butter, which means that the chocolate, together with correct tempering, will have a crisp snap when broken, a rounded flavour and a lovely sheen. The high amount of cocoa butter used in makes it easier to work with, providing a finer coating shell than chocolate that contains a smaller percentage of cocoa butter. When a bar of chocolate lists a percentage of cocoa solids, this is the cocoa mass and cocoa butter, the remainder is made up of sugar, vanilla and sometimes soya lecithin.