Couverture is professional-grade chocolate used for coating, with a high cocoa butter content and high fluidity. Its high fat content makes it possible to achieve a thin, glossy coating when it is tempered. It is preferred for bonbons, molded chocolates, and decorative work.
Where It’s Used
“Melt and temper the couverture, then dip the bonbons in it to coat them.”
Cooking Tip
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