|
Post by FeralOne on Sept 21, 2008 14:04:15 GMT -5
I understand that for a chocolate to be considered couverture it has to be a minimum of 32% cocoa butter. So does that mean that any chocolate bar that is 65% (or more) cocoa liquor is a couverture? Or does it need to be 32% added cocoa butter that makes it couverture?
Andrea
|
|
|
Post by daniel on Nov 17, 2008 18:42:23 GMT -5
32% is indeed for total fat, so 65% liquor is just fine.
20% cocoa butter is really the most you can add on top of the liquor; even at that point it starts to be a bit soft and melts really fast (though it makes dark chocolate palatable for some milk-chocolate lovers)
|
|