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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Couverture

Meaning in culinary arts & cooking, with examples

nounAdvanced term

In culinary arts & cooking, couverture means: Chocolate formulated with a relatively high cocoa-butter content for coating and moulding.

In Turkish: kuvertür çikolata

How it is used

Professional pastry recipes distinguish couverture from compound coatings made with other fats.

Example sentences

  1. The chocolatier chose dark couverture for the thin shells.

    The chocolate is selected for coating and moulding work.

  2. Milk couverture gave the coating a lighter flavour.

    The qualifier identifies a milk-chocolate version of couverture.

Common collocations

  • dark couverture
  • milk couverture
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.
  • ingredientOne of the foods or other items, such as flour, oil or salt, that are combined to make a particular dish.

More terms: Ingredients, Stocks & Sauces

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