0 a type of chocolate used by makers of chocolates, cakes, and pastries:
This award-winning chocolatier uses Belgian couverture to produce an array of delicacies.
You first have to temper the couverture chocolate - heat it up to gain the right texture to work with.
Couverture chocolate has a high proportion of cocoa butter, and therefore a better flavour.
While most chocolatiers start with couverture chocolate from producers such as Valrhona, Marcolini makes his own chocolate directly from the bean.
Like most independent chocolate businesses, they made their chocolates from "couverture", a professional grade chocolate bought in from specialist producers.
For the chocolate sauce you need 600g dark couverture and 500ml single cream.
This family-run enterprise hand-makes its luxurious and imaginative range of truffles, bars and figurines on the premises using Belgian couverture.
