Couverture - what is it for a confectioner

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The concept of "couverture" can be found among confectionery terms. And although the word, at first glance, seems powdered and complex, it means ordinary chocolate, which is sold in large blocks for further processing.

Where is the word "couverture" used and where did it come from

This is a culinary term that is used specifically in the confectionery business, so few are familiar with the term. In fact, anyone who looks for relevant information will be able to know and understand what it is - couverture.

The word itself wandered through the languages of Europe and was translated differently in each case. Initially, "couverture" appeared in France and meant a veil. Later, the word migrated to German and the language and was translated as a cover.

In any case, the definition is interpreted as covering something. At the same time, the coating is very attractive. Therefore, "couverture" began to be used precisely as a confectionery term.

What is couverture?

Almost every housewife who loves to spoil her family with desserts should know what it is - couverture. This is tempered chocolate under certain conditions. What makes it special:

• In its original form, couverture is a chocolate plate,which consists of cocoa powder, cocoa butter and sugar.
• Couverture is used after being melted at 40 degrees, then cooled to 25 and heated again to 30 degrees.
• Proper processing produces a glaze that has a glossy base.
• Couverture is sold in blocks or pieces. You can buy it in a specialized pastry shop.
• Product can be black, white or milk chocolate.

There are a few more features that are inherent in ordinary chocolate, which is used to decorate confectionery.

Direct use

For what purpose is couverture used:

1. For making figurines.
2. You can make a bright inscription on the confectionery.
3. When melted, it is used for pouring confectionery.

Couverture cakes are especially popular. Such a coating becomes a wonderful basis for any further decoration. But first, you need to temper the chocolate properly. Then the product will have the following features:

• bright glossy sheen;
• frosting is firm yet crispy;
• glaze structure will be uniform;
• the product will emit a special fragrance.

Thanks to this processing, the product has a long shelf life under certain conditions.