Couverture Chocolate - Professional Organic Dark Chocolate 72% Cocoa Solids
Couverture Chocolate by Santa Barbara Chocolate is the number one choice by chocolatiers specializing in chocolate truffle making. Made with cacao beans purchased directly from rainforest-based farmers, this chocolate is ready to eat as it comes or to use in a temperer.
The word couverture comes from the French language, meaning to cover. Containing more cocoa butter than baking chocolate, this professional chocolate is more fluid and results in a better fluid covering of a center ganache or as a thin molding chocolate. It is milled (conched) longer than other chocolate types to offer the smoothest most blended melt profile and tasting experience. The term couverture chocolate is used in Europe but not commonly in the USA.
72% Cacao Couverture Ingredients: Organic Cocoa Mass (Cocoa Liquor), Organic Cane Sugar, Organic Cocoa Butter and Organic Natural Cocoa Powder.
High quality Santa Barbara Couverture Chocolate is more pure with cleaner ingredients: This is dark chocolate with 72% cacao solids, made in Peru with rainforest cacao.
- Organic Chocolate without added soy or vanilla
- Wafer shape dark chocolate of professional quality
- Vegan Rainforest Cacao
- Made from Criollo Cacao – the best and most extraordinary cacao beans in the world
Couverture Chocolate Real or Fake?
In the USA the term couverture is not a standard of identity (SOI) for chocolate. The word couverture chocolate or chocolate couverture is borrowed from Europe. Because there is no USA standard, some companies will place the identifier on the label for marketing as this term is a mark of distinction with buyers seeking the identifier. Couverture commands a higher price due to the ingredients being mixed in such a way to create a more pleasant eating chocolate suitable for fine chocolate making. Santa Barbara Chocolate Couverture is real and meets all EU standards for high quality and this is the reason why world-renowned gourmet chefs and chocolatiers have made it so famous.