Couverture chocolate

Couverture chocolate is used by professional cooks because it melts smoothly, has a glossy shine and a pleasant “snap” when broken.

It usually contains a minimum of 32% cocoa butter, which allows it to form a much thinner “shell” than ordinary confectionary coating. However, it requires tempering – a fastidious process of heating and cooling.

It should not be confused with “covering chocolate” or “cooking chocolate”, which are usually synthetic products that contain little or no cocoa solids.

Couverture can be substituted with dark chocolate – we have found that the Lindt 80% dark chocolate works well, as does Lindt 70% dark chocolate, if you’re after a slightly sweet taste.


Salted chocolate-cinnamon fudge

Easter egg cake

Triple-chocolate dessert

Chocolate fondant

Chocolate mousse, espresso sabayon with slow-roasted strawberries and chocolate shards

Tart au chocolat

Bitter chocolate-meringue cupcakes

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