Tag: Couverture

Koko Black, the Australian chocolatier, uses 100% natural ingredients, sustainably sourced cocoa, and premium Belgian couverture in its products. This commitment to quality ensures a distinctive flavor profile across its wide range of offerings, but the exact composition varies significantly between products, from dark chocolate blocks to filled pralines.

According to industry standards, 'real' chocolate, or couverture chocolate, must contain cocoa butter as its primary fat, and this is where Callebaut excels with many of its professional-grade products. However, Callebaut also produces compound chocolate, which is a different product entirely and not technically considered 'real' chocolate by this strict definition. The crucial distinction lies in the type of fat used, which impacts everything from flavor and mouthfeel to application and cost.

Fact: The code D15 in chocolate doesn't refer to premium ingredients but rather a specific type of dark chocolate compound from the brand Morde. This commercial-grade product is widely used for various baking and confectionery applications, often as a cost-effective substitute for genuine chocolate.

According to Valrhona, a renowned chocolatier, dark chocolate is legally defined as having at least 43% cocoa solids. This means that a chocolate with 44% cacao is indeed considered dark chocolate, though it sits at the sweeter, milder end of the spectrum.