Couverture chocolate is used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits, or as the chocolate used in chocolate fountains. Image File history File linksMetadata Download high-resolution version (1632x1224, 516 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Couverture chocolate Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (1632x1224, 516 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Couverture chocolate Metadata This file contains additional information, probably added from the digital camera or scanner used to... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... This article or section does not cite its references or sources. ... A chocolate fountain in a shop in Brussels, Belgium. ...
External Links
Cooking For Engineers - Kitchen Notes: Tempering Chocolate - step by step tempering instructions
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