Hôtel Chocolat: Everything you need to know about the cover
Gorgeous and shiny coverage is a delight for any cocoa lover – here is our guide to delicious chocolate.
Whether you’re a cocoa connoisseur or just feeling curious about chocolate, you might want to learn more about the cover. If you’ve heard the term but aren’t sure how it fits into the world of chocolate, fear not. Here’s everything you need to know about the cover …
What is couverture chocolate?
Simply put, the couverture is a type of chocolate with a high cocoa content. Chocolatiers often favor couverture chocolate for pastries, truffles and candies.
So how is the couverture different from dark chocolate, you might be wondering. Well, at the end of the day, it has a much higher cocoa butter content and an extremely fine texture. You could say that the couverture is “real chocolate” as opposed to compound chocolate. Composite chocolate, from which many commercial candy bars are made, often contains vegetable oil in place of cocoa butter.
At Hôtel Chocolat, we believe that cocoa should always be at the heart of chocolate. This is why we make sure that all of our products contain a lot of rich and satisfying cocoa. In the UK, white chocolate must contain at least 20% cocoa butter for sale. Our White chocolate contains 40% cocoa butter, which gives it a smoother mouthfeel and an irresistible fondant.
The high-quality couverture consists of the same ingredients as any other chocolate bar, but in slightly different proportions. The cover is made up of:
- Cocoa: main component of milk and dark chocolate. Cocoa solids come from the cocoa bean, which is fermented, dried and roasted. After grinding, it becomes cocoa liquor.
- Cocoa butter: creamy cocoa butter comes from pressed cocoa beans. With a melting point of 34-38 ℃, it remains solid at room temperature but melts beautifully in the mouth. The more cocoa butter the chocolate contains, the silkier the texture.
- Sugar: cocoa solids and butter alone may taste somewhat bitter. The sugar helps sweeten the coating to balance the flavors. However, too much sugar can dull the cocoa nuances of chocolate, which is why the philosophy of Hotel Chocolat is “more cocoa, less sugar”. We use just enough sugar to add a delicate sweetness but let the real chocolate notes show through.
- Emulsifier (lecithin): usually derived from soybean or sunflower, lecithin binds cocoa solids, sugar and milk so that they adhere to cocoa butter. This emulsifier helps create a better consistency and also improves the shelf life of chocolate.
- Powdered milk: it is a key ingredient in milk chocolate couverture.
What can you use it for?
When it comes to coverage, the higher percentage of cocoa butter allows the chocolate to melt faster. This attribute makes it easier to work with, and it’s great for tempering to a brilliant shine – perfect for chocolate works of art that delight the eyes as well as the taste buds.
Chocolatiers find that the tempered couverture offers the perfect consistency for coating truffles, fruit and cookies. In fact, the term “couverture” comes from the French word meaning “to cover” or “to cover”. So when chocolatiers are looking to dip or garnish their creations, the couverture is a must.
The couverture works well in chocolate molds as well, as you can coat the mold with a generous coating of shiny, tempered liquid. When you flip the mussels you will have a crispy wrapper for filled chocolates, liqueurs and truffles. Take, for example, our Dark Chocolate Rum Truffles – a base of black truffle embellished with golden rum from Saint Lucia, is sealed in a breakable 70% dark chocolate shell.
It should be noted that you need to temper the couverture after melting, otherwise it may develop a matte appearance and chocolate bloom.
Can we use this type of chocolate in baking?
While the couverture is excellent for coating truffles and creating beautiful chocolate sculptures, it can also work well in baking. However, due to the high cocoa butter content of the couverture, it also contains a high fat content. Therefore, it can affect your cooking if you use it in a recipe.
If you are looking to decorate your cakes and pastries, then the blanket is a great option. It is ideal for recipes that require a delicious chocolate flavor and a brilliant shine. It also offers a satisfying snap, making it ideal for chocolate shapes and for coating cake pops. The crispy outer layer will contrast with the softness of the sponge cake on the inside. Delicious!
Can we eat the blanket as is?
In addition to decorating the cakes, the blanket offers a divine chocolate tasting experience. Not only is it less sugar than other types of chocolate, the extra cocoa butter allows it to melt sensational in your mouth.
A little goes a long way, and you’ll find that a few bites of high-quality couverture can dampen any craving for cocoa. So why don’t you sit back, take a bite of a luxurious 70% dark chocolate stick, and experience all the magic that high cocoa butter has to offer.
Hotel Chocolat Group plc published this content on 09 October 2021 and is solely responsible for the information it contains. Distributed by Public, unedited and unmodified, on October 10, 2021 01:31:00 AM UTC.