Couverture Chocolate certified as Organic Chocolate is the Best Dark Chocolate for eating pure and in chocolate recipes.
Santa Barbara Chocolate is proud to offer this smooth and mild organic dark chocolate. A real couverture chocolate with a delicate rounded flavor and plenty of cocoa butter to make it the best dark chocolate for eating pure or truffle making.
Sold in small discs approximately 1" in diameter. Made with pure cocoa butter and ready to eat. Organic cocoa with nuances of red berry fruitiness and a mild sweetness offer an exotic tasting experience. This is the couverture chocolate pastry chefs and chocolatiers use as their mainstay in the kitchen for truffle recipes. Ganache, cookies and fruit are all easily dipped using this organic chocolate. When it comes to making truffles, this is the best dark chocolate.
- Organic Chocolate
- Couverture Chocolate
- Kosher Dark Chocolate
Couverture Chocolate Ingredients: Organic unsweetened chocolate, organic cane sugar, organic cocoa butter, GMO FREE soy lecithin (emulsifier) and organic vanilla extract.
Santa Barbara Chocolate offers a range of top quality organic chocolates at wholesale prices. Our business is built upon happy customers who love our chocolate and buy online.
Tempering Chocolate | Couverture Chocolate
Couverture chocolate like our USDA certified organic dark and milk chocolate is by far the easiest chocolate to temper. In fact, tempering chocolate is made altogether easy with our couverture chocolate buttons, thanks to the fact that this chocolate has a high amount of cocoa butter compared to regular chocolate. The higher concentration of pure cocoa butter found in our couverture chocolate makes it more fluid when melted and increases the total amount of cocoa solids, therefore making it easier chocolate to temper.
How To Temper Chocolate
At our Santa Barbara Chocolate shop, we make available a wide variety of USDA organic chocolate products suitable for both baking and professional confectionary production. While chocolate doesn’t really need too much preparation when used in muffin and cake baking, or even if you are making sauces or glazes, but if you’re dipping chocolate fruit or truffles, you may want to temper the chocolate so it sets up hard and with shine. Tempering isn’t required if you dip and then chill the chocolates right away. The shock cooling will set up your chocolate truffles and chocolate dipped fruit. But if you need shelf stability for a chocolate shop, please temper the couverture chocolate and get the best results. Here’s the easy way to temper chocolate: TEMPERING CHOCOLATE (click link).
Why Does Tempering Chocolate Matter?
Tempering chocolate isn’t just melting chocolate. If you melt chocolate and let it set, it will taste the same as regular chocolate but could look different or develop a different texture. When creating confectionary items for shelf life, display and presentation it is best to temper. Just melting chocolate will sometimes lead to the separation of cocoa fat in the chocolate which will result in a whitish appearance.
Chocolate Tempering Temperatures
As a rule in the Santa Barbara Chocolate shop, we work with melted dark chocolate at 88F-89F when dipping or as a coating. Milk chocolate, on the other hand, should be tempered and worked with at a slightly lower temperature of 86F-87F. Rather than spending time waiting for large pieces of chocolate blocks to melt with a thermometer in hand, our couverture chocolate buttons allow you to melt chocolate quickly and evenly. Even novices in the kitchen will be able to make impressive tasting chocolates because of the quality of our organic dark chocolate.
USDA Organic Couverture Chocolate
At Santa Barbara Chocolate, we stock only the best dark chocolate sourced from the most responsible raw cocoa producers. This way, we are able to provide you with superior texture and flavor, as well as couverture chocolate which is ready for any kind of dessert or confectionary preparation. The only question is, are you ready to taste the difference?