Collection: COUVERTURE & SLAB CHOCOLATE

Frequently Asked Questions

• What is the difference between couverture chocolate and regular chocolate?

  • Couverture chocolate is a high-quality chocolate with a higher percentage of cocoa butter compared to regular chocolate. This added cocoa butter gives couverture chocolate a smooth, mellow consistency, making it ideal for tempering and coating confections. Regular chocolate might not melt and flow as seamlessly, potentially affecting the final appearance and texture of baked goods.

• Why should commercial bakers opt for slab chocolate?

  • Slab chocolate is convenient for large-scale baking. It allows bakers to break off the exact amount they need, ensuring consistent flavor and quality. It also offers an economical advantage as commercial bakers often require bulk quantities, and purchasing in slab form can be more cost-effective.

• How do I properly temper couverture chocolate?

  • Tempering chocolate involves heating and cooling it to stabilize the cocoa butter crystals, giving the finished product a glossy shine and crisp snap. Melt the chocolate gently until it reaches 45-50°C (113-122°F), then cool it to 27-28°C (81-82°F) while constantly stirring. Lastly, reheat slightly to 31-32°C (88-90°F) before using.

• Can couverture chocolate be used for baking recipes that don't involve tempering?

  • Absolutely! While couverture is known for tempering, its high-quality and rich taste enhance any baked goods, from brownies to mousses. Just melt or incorporate it as directed in your recipe.

• What cocoa percentage should I look for in couverture chocolate for my specific baking needs?

  • This depends on the desired flavor profile. For a deeper, dark chocolate experience, opt for higher percentages, like 70% or more. For a milder, milkier taste, go for lower percentages. It's best to experiment and find what suits your product and audience best.

• Does couverture chocolate have a longer shelf life compared to other chocolates?

  • The shelf life of couverture chocolate is similar to other high-quality chocolates. It typically lasts about 12-24 months if stored in a cool, dry place. However, its higher cocoa butter content can make it more susceptible to bloom (white spots) if subjected to temperature fluctuations.

• Can I use slab chocolate in place of chocolate chips or chunks in my recipes?

  • Definitely! Slab chocolate can be chopped or shaved to your desired size, offering flexibility in texture and ensuring that rich chocolate flavor. When using slab chocolate in place of chips or chunks, ensure you weigh or measure to keep quantities consistent with your recipe.

• Are there any special storage recommendations for couverture & slab chocolates to maintain their quality?

  • Yes, it's best to store them in a cool, dry place, ideally between 15-18°C (59-64°F). Avoid direct sunlight and keep away from strong odors. If stored in a refrigerator, ensure the chocolate is tightly wrapped to prevent moisture and condensation, which can affect its texture and appearance.