• Couverture is sold in either blocks or wafers/pellets.  It is used for dipping, coating, molding and garnishing.  It works really well in mousses, cakes, puddings, etc. as well.
  • Couverture is very high quality chocolate that contains extra cocoa butter (must be 32-39 percent).  The total percentage of combined cocoa butter plus cocoa solids must be at least 54 percent.  The remainder is sugar, possibly some soy lecithin, and up to 1 percent vanilla.
  • The high cocoa butter content, combined with proper tempering, gives chocolate more sheen, a firmer “snap” and a creamy, mellow flavour.  It is packaged both tempered and untempered.

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