Chocolate products are highly appreciated all over the world and come in various shapes. Classic chocolate bars, chocolate covered nuts, stuffed pralines, delicious truffles and other chocolates are a feast for the palate. Each type of these sweets is made in a completely different way and with different proportions of ingredients and techniques. One of the important intermediates used in the production of chocolate products is chocolate couverture, which is used in the confectionery industry, e.g. for the production of chocolate coatings. Today we will check how it is made!
In French, couverture is a cover or cover, so chocolate couverture is often used as a semi-finished product for the production of the top part of a chocolate product. Our offer includes chocolate couverture without lactose and gluten, which is distinguished by a high content of cocoa butter, i.e. the fat obtained from cocoa fruit. For a product to be called couverture, it should have approx. 32-25% of this ingredient, but there are also other guidelines. The composition of such chocolate must contain at least 54% cocoa solids. The other ingredients are sugar, vanilla, and sometimes soy lecithin.The high percentage of cocoa butter gives the couverture a high gloss and a structure that melts quickly in the mouth.
Chocolate couverture is often used in the production of chocolate products. Products with chocolate couverture can also be found in pastry shops. Usually it is only made by professionals, because making this type of chocolate is not the easiest process. The whole point is to obtain a homogeneous mass in which cocoa butter and cocoa blend perfectly together.
One of the methods of achieving such an effect is tableting, which consists in melting the couverture and pouring half of the mass on a cold marble or steel table. The liquid thus spilled is systematically transferred from the outside to the inside until it finally starts to solidify. Hardened couverture is thrown into the liquid and mixed until smooth. The second method is grafting, in which grated chocolate chips are added to the dissolved warm chocolate mass to then heat up the whole. The last popular way to obtain a ready-to-use couverture is blast chilling, in which the heated mass is put into a freezer and then boiled again. In all methods, the key is to obtain the right temperature, which is important at every stage of production.
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