Hello guys, now I'm gonna explain one kind of the chocolate, i have been curious on "what is couverture chocolate? is it good?" so i will share my curiosity to you to.. happy reading..
Couverture
This is a type of chocolate which contains extra cocoa butter--to be labeled couverture, it must contain no less than 31% which gives it a glossy finish and allows it to flow easily. For this reason, it's typically used for coating or glazing cakes and pastries. The higher percentage of cocoa butter, when properly tempered, gives this chocolate a rich sheen and pleasing "snap". While traditionally couverture was dark chocolate, today it is available in milk and white chocolate varieties, couverture comes from the French word "to cover" Also called dipping or coating chocolate.
Couverture is the name given to a certain class of high-quality chocolate. All chocolate bars contain many of the same base ingredients—cocoa solids, cocoa butter, sugar, and perhaps additives like vanilla, soy lecithin, or milk powder. But couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients.
How to use it
Couverture's ability to attain high gloss makes it well suited to uses where it will be seen. It's ideal for candy coating and en robing, and creating decorations which can be employed in cake decorating or as garnish.Source:
http://www.bonappetit.com/test-kitchen/ingredients/article/types-of-baking-chocolate
http://www.seriouseats.com/2014/07/baking-with-chocolate.html
https://www.craftsy.com/blog/2014/11/what-is-the-type-of-chocolate-for-baking/
https://www.thespruce.com/couverture-chocolate-520352
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