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 used and where did the word "couverture" come from
This is a culinary term that is used specifically in the confectionery business, so few are familiar with the term. In fact, everyone who can look for relevant information will be able to know and understand what it is - a couverture.
The word itself roamed the languages of Europe, and in each case it was translated differently. Originally appeared "couverture" in France and meant a veil. Later, the word migrated to German and the language and translated as a cover.
In any case, the definition is interpreted as covering something. Moreover, the coating is very attractive. Therefore, “couverture” began to be used precisely as a confectionery term.
What is a couverture?
Almost every housewife who likes to indulge in seven desserts should know what it is - a couverture. This is tempered chocolate under certain conditions. What is its feature:
- In its original form, a couverture is a chocolate plate, which consists of cocoa powder, cocoa butter and sugar.
- A couverture is used after it is melted at 40 degrees, then cooled to 25 and heated again to 30 degrees.
- As a result of proper processing, glaze is obtained, which is distinguished by a glossy base.
- A couverture is sold in blocks or pieces. You can buy it in a specialized pastry shop.
- The product may be black, white or milk chocolate.
There are several more features that are inherent in ordinary chocolate, which is used to decorate confectionery.
Direct use
For what purposes is a couverture used:
- For the manufacture of figures.
- You can make a bright inscription on the confectionery.
- In melted form it is used for pouring confectionery.
Especially popular are cakes with a couverture. Such a coating becomes a wonderful basis for any further decoration. But first, it’s worth it to properly temper chocolate. Then the product will have the following features:
- bright glossy shine;
- the glaze is hard, but it remains crispy;
- glaze structure will be uniform;
- the product will emit a special aroma.
Thanks to this processing, the product has a long shelf life under certain conditions.