Choosing a Couverture
Posted in: Tasting Notes
While the taste is extremely important, don't forget viscosity, and what flavors you are planning to use with it. I think most chocolatiers use several different chocolates for different purposes. Also, some chocolates are easier to source than others, depending on where you live.
Hi Ruth - Thanks for replying to my post. What an honor! I actually just bought your Candymaking book and it just arrived a couple days ago! It was recommended to me by my instructor, Kerry Beal, at Ecole Chocolat. I wrote about a difficult time I had with making cherry cordials that leaked. Kerry said your book could possibly help with that issue. I'm looking forward to reading it!
Regarding viscosity, that is an interesting point I had not considered. For now I am mainly looking for couvertures to be used for solid molded chocolates/bars, and am not yet thinking about ganaches, etc. So for that purpose, I believe I would need high viscosity chocolate? I'm not really sure how to predetermine viscosity before purchasing and tempering the chocolate. Do you have any recommendations? That kind of brings me to my next question: Is there any website or resource that reviews/rates chocolate couvertures? I've searched around, but the only thing I've seen has been C-spot, which I believe is more about reviewing chocolate bars?