Cooking Term of the Day!- Couverture

Pronunciation: koo-ver-TYOORThe term “Couverture” is used to describe professional-quality chocolate used for coating,  and it has a high percentage of cocoa butter.

It’s not just a “high quality” chocolate. That is a common misconception. A good couverture is a high quality chocolate, but there is more that makes a couverture. The French word “couverture” means “coating” or “covering” in English. Consequently couverture chocolate is a kind of chocolate that is used to coat things. Chocolate truffles, candies, cakes, tortes, and pasties are all great candidates for being enrobed in couerture.

The higher percentage of cocoa butter gives couverture it’s wonderful melting properties. The high ratio aids in tempering, spreading and pouring. This results in a smoother and thinner coating. It’s also much more mellow on the tongue.Couverture chocolate is often sold in bar form. Brand names include Callebaut, Guittard, and Valrhone. I am partial to Callebaut when I purchase any chocolate, wether couverture or not. It’s just a matter of personal preference. I like that they use sustainably grown cocoa, and it’s a great quality. Their chocolate can be purchased in varying quantities, even 11 pound blocks for you chocoaholics!  Their couverture can be purchased on Amazon in 2 lb increments and the pricing is great. You can find them here:

Impress your friends by using this smooth chocolate on your pasties. They’ll probably think you are some sort of chocolatier. Try coating a  brownie tart in some couverture chocolate, like my Cappuccino Brownie Tart. And if you don’t feel like tempering and coating candies or pastries, you could always just eat it as it stands! Yum!