Specialised Foods: Couverture Chocolate
“Couverture” is a French term meaning coating or covering. Couverture chocolate is the basis of all chocolate as grapes are the basis of all wines. It is used for the making of bonbons, truffles, chocolate bars and to cover products like marshmallows or pretzels. Couverture chocolate are made from the best quality beans and is very high in cocoa butter – which gives it it’s wonderful shiny appearance. It sets very solid and “snaps” when broken.
Working with quality couverture chocolate requires careful handling and exact conditions if one is to have fabulous results. Prue Leith Chef’s Academy is a chef’s school renowned for the world-class Graduates they produce. As part of their esteemed training, students work in a dedicated chocolate room. Here temperature is controlled with granite surfaces, to ensure optimal conditions are maintained. Students work with only the best quality couvertures, pastries ans spun sugars – which is why Prue Leith’s pastry kitchen curiculum is of Master Class level.
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