Couverture chocolate

Covering chocolate for pastry

Who doesn't like chocolate? Almost nobody ! This is why it is one of the main ingredients in baking. It is worked in different ways. The most important thing is to choose quality chocolate.

On Autourdugateau.fr you will find couverture chocolate in all its forms, with different tastes and colors: milk, white and dark chocolate. We even have ruby chocolate and gold chocolate to make Christmas chocolate decorations or to coat pastries at Easter.

You can color these chocolates with our fat-soluble dyes .

Couverture chocolate brands

As a specialist in pastry and cake design, we offer you the best chocolates from the best Couverture Chocoalt Americas.

Callebaut brand couverture chocolates : Belgium is known for its delicious and indulgent chocolate. Belgian chocolate is indeed considered one of the best in the world. We offer you chocolates from the Callebaut brand, a famous brand of Belgian chocolate, used by most master chocolatiers.

Barry Callebaut makes couverture chocolate with cocoa beans from all over the world, particularly Africa and America. Their cocoa content ranges from 35.7% to 76%, which makes it possible to obtain chocolate renowned for their good quality. Each chocolate has its own particularity and fruity, caramelized, woody, hazelnut or chestnut notes.

Professional couverture chocolate

Of superior quality, our couverture chocolates offered for sale contain more than 31% cocoa butter.

This large percentage of cocoa butter allows the couverture chocolate to be fluid and smooth when worked. In addition to this, it generally contains less sugar than classic baking chocolate. It is mainly used by chocolate and pastry professionals.

Thanks to its pistol, pebble or bean format, it is easy to melt and work, making it more manageable to cover a cake or cake design for example.

How to use couverture chocolate?

Couverture chocolate is mainly used melted.

To do this, it must be melted in a bain-marie, reaching the different temperature levels. To check the temperature use a pastry thermometer .

- Heat the dark chocolate to 55°, the milk and white chocolate to 48°.

- Cool the dark chocolate to 29°, the milk chocolate to 28° and the white chocolate to 27°.

- Raise the temperature until the dark chocolate reaches 32°, the milk chocolate 32° and the white chocolate 29°.

The couverture chocolate is now ready to use, you can stretch it and make shapes using a chocolate mold .

Couverture chocolate can also be used as chocolate chips in cookies, or as cake decorations to sprinkle on your pastries.