What Is Couverture Chocolate?
What Is Couverture Chocolate?
Couverture chocolate, more commonly referred to simply as ‘couverture,’ is a dark, milk, or white chocolate formulated with extra cocoa butter (fat of the cocoa bean). The name couverture is derived from the French verb couvrir, which means “to cover.” The product’s extra fat contributes to a more refined mouthfeel and makes it easier to temper; tempering being the stabilizing process of heating, cooling, and re-heating the chocolate to form a specific crystal structure.
Couverture Chocolate Vs. Compound Chocolate
🌻Comparing couverture chocolate vs compound chocolate comes down to their different ingredients and purposes, both of which then affect the flavor, cost, and behavior of each chocolate. The invention of couverture opened the path for a multitude of chocolate shops to open, as it made the production of bonbons and truffles much more accessible. But in that same vein, the creation of compound chocolate made it cheaper, faster, and easier to make bonbons; though it changed the flavor and lowered overall quality of the chocolate products being made globally.
🌻Since we already know that couverture chocolate is a high quality type of chocolate favored by chocolatiers, let’s take a look at compound chocolate. Also called compound coating— because it doesn’t legally qualify as chocolate in many countries— compound chocolate is made from a combination of cocoa powder or cocoa nibs ground with sugar and vegetable oil. This substitution of vegetable oil for cocoa butter is the main difference between compound chocolate and couverture chocolate, but it’s an important one.
🌻Using palm oil or soybean oil in place of cocoa butter affects not only the product’s definition as chocolate, but also its behavior in recipes or tempering, the flavor of the final product, and the overall cost. Tempering is easier with couverture chocolate than with “eating chocolate,” as most brands are sold in the form of small drops or “feves” which allow for easy measuring and faster melting. On the other hand, compound chocolate doesn’t need to be tempered in order to be shelf stable, making it more versatile to make up for its flatter flavor.
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