Couverture Chocolate - ORGANIC DARK CHOCOLATE with 66% CACAO
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.
High quality Santa Barbara Couverture Chocolate is more pure with cleaner ingredients:
- Organic Chocolate without added soy or vanilla
- Wafer shape dark chocolate of professional quality
- 66% cacao solids
- 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 experience. Santa Barbara Chocolate Couverture is real and meets all EU standards for high quality.
According to the European Law*:
- "couverture": the product must contain not less than 35 % total dry cocoa solids, including not less than 31 % cocoa butter and not less than 2,5 % of dry non-fat cocoa solids;
- "couverture": the product must have a minimum total fat (cocoa butter and milk fat) content of 31 %,
*Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption (couverture chocolate labelling law and authenticity of ingredients).
All of these factors set the Santa Barbara Chocolate apart from other brands and types of chocolate. This is the reason why world-renowned gourmet chefs and chocolatiers have made it so famous in the terminology of chocolate making.