Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer snap when broken, and a creamy mellow flavor. 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 percentage of cocoa butter must be between 32% and 39%, and the total percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the remainder, and up to 1% may be made up of vanilla, and sometimes soy lecithin.

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