Today, chocolate continues to conquer the hearts of sweet lovers. However, when you hear the name "couverture," another mysterious player in the chocolate world, it may arouse curiosity. Here is the secret world of this special material, which is frequently used by chocolate makers and flavor hunters.

What is Couverture?
Couverture is a type of chocolate used especially in pastry and chocolate production. It is known for its high cocoa butter content and this feature distinguishes it from other chocolates. Cocoa mass is produced with a balanced mixture of cocoa butter, milk powder and sugar.

Why Should You Use Couverture?

Cocoa Butter Richness: Couverture has a higher cocoa butter content than other chocolates. This makes the chocolate smoother, glossier, and has a thinner consistency when melted.

Various Areas of Use: Couverture can be used in a wide range of products, from chocolate coatings to pralines, from ganaches to chocolate sauces. It is preferred in many areas, from cake decorations to truffle making.

Perfect Crystal Structure: Couverture has a special crystal structure. This prevents unwanted crystals from forming when the chocolate melts and freezes, so the chocolate has a more homogeneous structure.

Couverture Types:

• White Couverture: Contains cocoa kit, cocoa butter, milk powder and sugar, but no milk solids. It has a light and sweet flavour.
• Black (Dark) Couverture: It has a high cocoa percentage and generally has a more intense, complex flavor. It is low in sugar.
• Milk Couverture: It contains milk solids and has a creamier texture. It has a sweeter flavor profile.