Most commonly used by chocolatiers and professional patissiers, the main characteristic of this couverture chocolate is the excellent quality of the base product.
Dark: A well balanced 60% dark chocolate with an earthy cocoa taste and a mild bitterness. Milk: A 35% milk chocolate with the perfect balance between sweet, milky and cocoa taste. White: Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk.
Couverture is the name given to a certain class of high-quality chocolate. All chocolate bars contain many of the same base ingredients—cocoa solids, cocoa butter, sugar, and perhaps additives like vanilla, soy lecithin, or milk powder. But couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients.