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Chocolate Making

Chocolate Making

Chocolate couverture is the chocolatier’s favourite. Couverture chocolate has a particularly high percentage of cocoa butter to give a rich mouth feel, and melt and flow well, to create a finer shell of chocolate in a mould. Start with a good quality chocolate couverture, a chocolate mould and a thermometer. Always take care to heat and cool the chocolate gently, and never let the chocolate make contact with water. Freeze dried fruit powders add intense flavour without extra liquid, and cocoa nibs add texture and contrast. Cocoa butter can be flavoured and coloured – although again only with colourings that are fat rather than water soluble.

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