couverture chocolate

The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must contain not less than 25% dry cocoa solids.{{cite book | author = European Parliament | date = 2008 | orig-year = 2000 | title = Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000, relating to cocoa and chocolate products intended for human consumption [with amendments A1, M1, through 21.11.2008] | issue = OJ L 197, 3.8.2000, p. 19 | url = http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:02000L0036-20081211&qid=1416096605798&from=EN | access-date = 25 December 2015 | location= Luxembourg | publisher = Publications Office of the European Union }}

The term translates from French as "covering". It is legally regulated in the EU. Dark couverture chocolate almost always exceeds the minimum legally required cocoa content, and despite the law permitting 5% vegetable fat, its inclusion is very rare. It is not a regulated term in the US.{{cite book |last=Greweling |first=Peter P |title=Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner |publisher=John Wiley & Sons |year=2013 |isbn=978-0-470-42441-4 |edition=2nd |location=Hoboken, New Jersey |pages=34}}

Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.

A mid-19th century French textbook recommends a superior quality chocolate, referred to as "sauce" or "couverture", for the making of Pralines de chocolat à la crème, a chocolate-covered fondant candy. Additional cocoa butter is also advised to improve the fluidity of the chocolate if necessary.{{cite book | url=https://www.google.ch/books/edition/Almanach_des_ménagères_et_des_gastrono/VJRfNeEjxtcC | title=Almanach des ménagères et des gastronomes pour 1856 | publisher=Audot, libraire-éditeur | author=Audot, Louis-Eustache | year=1855 | pp=39-41 | chapter=Pralines de chocolat à la crème | quote=La manière de confectionner cette enveloppe en chocolat est un secret de chocolatier qui n'a pas encore été publié ; on l'appelle la sauce ou la couverture. [...] Si la sauce ne coulait pas assez, quoique fondue à propos, il faudrait y ajouter du beurre de cacao, que vendent les chocolatiers et les pharmaciens. | trans-quote=How this chocolate coating is made is a chocolatier's secret that has not yet been published; it is called the "sauce" or the "couverture". [...] If the sauce does not flow enough, even if melted properly, it is necessary to add cocoa butter, which is sold by chocolatiers and pharmacists.}}

The development of the modern couverture chocolate is attributed to Belgian manufacturer Callebaut.{{cite book | url=https://www.google.ch/books/edition/The_Economics_of_Chocolate/GTAiCwAAQBAJ | title=The Economics of Chocolate | publisher=Oxford University Press | year=2016 | pages=20}}

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• Enrobing
• Types of chocolate
• Cake decorating

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• [http://www.cookingforengineers.com/article.php?id=155&title=Tempering+Chocolate Cooking For Engineers – Kitchen Notes: Tempering Chocolate] – step-by-step tempering instructions

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Category:Chocolate