Exact(7)
Using couverture is not a crime: many high-quality, gourmet chocolates are made this way.
Couverture is chocolate that contains a higher percentage of cocoa butter than regular chocolate.
Couverture is a coating chocolate used, for instance, for covering truffles.
Belgian couverture is tempered and moulded to make chocolate shapes such as dinosaurs and butterflies, as well as sumptuous hand-rolled truffles, including a Williams pear variety.
(Mr. Torres's salted caramel has become a virtual cult item.) For chocolatiers, the art of covering or enrobing bonbons in a perfectly glossy, smooth coating of couverture is a major source of pride and prestige.
If making good chocolate from ready-made couverture is hard — and it takes a great deal of effort and skill to do well — making great chocolate from bean-to-bar is ludicrously painstaking.
Chocolate can be the same way". Couverture: The technical name for the high-quality chocolate used to make confections and pastries, from the French couvrir, "to cover". Ganache: Couverture is added to boiled cream to make the filling for many confections.
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He starts with fine bittersweet chocolate of a type called couverture, which is sold at specialty food shops.
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