Whether you are glazing a cake or making chocolate truffles, chances are you’ve come across the term couverture in a recipe.

Not sure what it is? In this post we’ll explain what couverture chocolate really is, how it’s different to normal chocolate, and where to buy good quality couverture online.

What is couverture chocolate?

Couverture chocolate is a type of chocolate used to make pastries, bonbons, truffles, and other confections. The difference between normal chocolate and couverture is that couverture contains a higher content of cocoa butter.

The added cocoa butter allows for couverture chocolate to melt faster, making it easier to work with. Moreover, the extra cocoa butter also gives the final chocolate a glossier finish when it it is tempered. 

what is couverture chocolate?

What are the ingredients in couverture chocolate?

The main ingredients of couverture chocolate shouldn’t be any different to a chocolate bar. These ingredients include:

  • Cocoa solids
  • Cocoa butter
  • Sugar
  • Milk powder (if it’s milk chocolate couverture)
  • Emulsifier (lecithin)

Good quality couverture shouldn’t contain any vegetable fats, such as palm oil. Small amounts of lecithin (usually from sunflower or soy) is added to improve the workability of the chocolate. 

In Europe and the USA, coverture must contain over 35% cocoa solids, including a minimum of 31% cocoa butter.

Using couverture chocolate

Couverture comes from the french word “to cover” or “to blanket.” It’s used by professional chocolatiers and chefs to garnish, coat, dip and mold confections. 

Before using your couverture, you’ll want to make sure that it’s properly tempered. Tempered chocolate has the distinctive glossy look and clear snap. Find our more on how to temper chocolate here.

Before using couverture chocolate, it’s important to try it to see if you enjoy the taste. Good quality coverture can make a huge difference in flavour for filled chocolates and bonbons.

Couverture can also be used for baking. However, since it contains a higher percentage of cocoa butter, and therefore fat, it might influence your bake. If a recipe requires melted chocolate, then it’s probably better to go for a normal chocolate bar.

Where to buy couverture chocolate

Dark chocolate couverture:

Valrhona Dark Chocolate – 70% Cacao

  • Cocoa percentage: 70%
  • Flavour: ⭐⭐⭐⭐
  • Price: $$$

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Taza Chocolate Organic Couverture – 70% Cacao

  • Cocoa percentage: 70%
  • Flavour: ⭐⭐⭐⭐⭐
  • Price: $$$

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Callebaut Semi-Sweet Chocolate Couverture – 54.5

  • Cocoa percentage: 54.5%
  • Flavour: ⭐⭐
  • Price: $

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Milk chocolate couverture:

Callebaut Belgian Milk Chocolate – 33.6%

  • Cocoa percentage: 33.6%
  • Flavour: ⭐⭐
  • Price: $

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Valrhona Milk Chocolate Couverture – 40%

  • Cocoa percentage: 40%
  • Flavour: ⭐⭐⭐⭐
  • Price: $$$

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Cacao Barry Milk Chocolate Couverture – 38%

  • Cocoa percentage: 38%
  • Flavour: ⭐⭐⭐⭐
  • Price: $$

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White chocolate couverture:

Callebaut White Chocolate Couverture – 28%

  • Cocoa percentage: 28%
  • Flavour: ⭐
  • Price: $

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Valrhona Ivoire White Chocolate Couveture – 35%

  • Cocoa percentage: 35%
  • Flavour: ⭐⭐⭐⭐
  • Price: $$$

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Other types of couverture chocolates:

Callebaut Ruby Couverture Chocolate

  • Cocoa percentage: 33%
  • Flavour: ⭐⭐⭐
  • Price: $$

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Callebaut Caramel Chocolate Couverture

  • Cocoa percentage: 30.4%
  • Flavour: ⭐⭐
  • Price: $

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Frequently Asked Questions (FAQs)

What is the difference between normal chocolate and couverture?

Couverture contains more cocoa butter than normal chocolate. Both are perfectly fine to eat, however, coverture might have a rich and buttery mouthfeel.

Can you eat couverture chocolate?

Yes, you can eat couverture chocolate. The ingredients of couverture chocolate are no different to normal chocolate. The only difference is that couverture usually contains more cocoa butter than normal chocolate.

What can I substitute for coverture chocolate?

You can use any normal chocolate as a substitute for coverture chocolate. However, it might be more difficult to work with. To improve the workability, try adding cocoa butter to the melted chocolate.

Author

Ruby is a passionate foodie with experience working in cheese as well as being a chocolatier for a chocolate shop based in Cambridge, UK before co-founding Cacao Magazine. Her favorite chocolate brands are Solkiki, Pump Street Chocolate, and Chocolate Tree.

1 Comment

  1. Thank you for this informative article. I have a question I hope someone can answer. I have been researching chocolate for a few weeks. I have read that chocolate liquor is equal parts cocoa solids and cocoa butter in liquid / paste format, and that it is used as a base for making chocolate. So if chocolate liquor is roughly 50% cocoa butter how can couverture chocolate only have 35% cocoa butter? Is the chocolate liquor somehow modified so that it contains less fat? Would really appreciate understanding how this works.

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