Did you know there is a difference between the chocolates found in store and what some bakers and artisan chocolatiers call ‘real chocolate’, more commonly referred to as ‘couverture chocolate’?
Chocolate is processed by taking the cacao bean, fermenting it, cleaning and removing the shell, then grinding the cocoa butter and the cocoa nib to create a rich liquor. This can further be separated into cocoa fats and cocoa solids, to create things like cocoa powder for baking, or cocoa butter to be used in cosmetics or baking. To create bars, the liquor is combined in different ratios with milk and sugar to create milk variants, dark varieties, and white options.
The chocolate found in the average bar is soft, does not melt quite as quickly, and if stored in warmer temperatures is less likely to have the ‘fat bloom’ seen on couverture in similar circumstances. This variant is referred to as ‘compound chocolate’. Compound chocolate is combined with a variety of stable high ratio shortenings when being processed. This will extend its lifespan and lower the cost of production and consumption.
Couverture is comprised of a higher ratio of cocoa butter to improve the mouth feel, taste, and texture. Cocoa butter melts below body temperature. As a fat, cocoa butter has a crystalline structure that behaves differently at different temperatures, which is why it must be tempered to develop the fat cells and get that beautiful shine and satisfying snap.
Why Choose Couverture Chocolate Over Other Types?
When stored in places warmer than room temperature there may be a change in the appearance, as white fat cells crystallize on the surface. This is referred to as ‘fat bloom’. It does not mean it has gone bad, it means the temperature has affected the cocoa fat cells and as they restructure themselves it slightly affects the texture but does not affect the flavor.
There is some controversy over whether white is considered real. According to the Food and Drug Administration, as of 2004, it is considered chocolate, and not candy, if it is made up of at least 20% cocoa butter; it does not require the inclusion of cocoa solids. To find real white, check the ingredients for cocoa butter, milk powder or milk solids, sugar, and possibly vanilla or lecithin. Proper white should be a little yellow in color, as cocoa butter is slightly yellow, and if it’s not, it has likely been deodorized and bleached.
As Valentine’s Day approaches, if you’re thinking about getting some treats for your loved ones, consider looking for brands that are registered with the World Fair Trade Organization.
Happy February everyone!
-Chef Jordie
Sources:
https://cococochocolatiers.com/pages/what-is-couverture-chocolate
