Our chocolate is couverture, which is the finest type of chocolate made, the top 2% of chocolate. You can learn more about couverture chocolate on our Chocolate Blog.
Simply put, couverture chocolate is the best quality chocolate, the type of chocolate that professional pastry chefs and artisan chocolatiers use. Couverture contains extra added cocoa butter (32-39%) as well as a higher percentage of cocoa solids than regular “consumer grade” chocolate.
Couverture chocolate is used by professional pastry chefs and chocolatiers for dipping, coating, molding and garnishing because, once properly tempered, it has more sheen, a firmer “snap” when broken, and a creamy, mellow flavour with a smooth mouth-feel. Because it contains added cocoa butter, couverture needs to be tempered in order to used in confectionery.
Cocoa butter is amazing because it is the only vegetable fat that is solid at room temperature but liquid at body temperature, which is the reason why real chocolate literally melts in your mouth (and your oven).