Warmed couverture chocolate for baking.
Couverture chocolate is used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits, or as the chocolate used in chocolate fountains.
External links
- Cooking For Engineers - Kitchen Notes: Tempering Chocolate - step by step tempering instructions
