Chocolates de cobertura
Couverture has more cocoa butter and melts better into the mix. A bar of chocolate is not the same thing.
Frequently asked questions
Which couverture should I pick for an ice cream?
Look at the cocoa percentage and the butter percentage. In ice cream the butter brings fat, so you have to subtract it from the rest of the formula or you overshoot.
Cocoa powder or couverture?
Both, and they do different things. The powder gives colour and bitterness without fat; the couverture gives body and mouthfeel.
Why does my chocolate ice cream come out hard?
Because cocoa adds solids but does not lower the freezing point. A chocolate needs more anti-freezing power than a vanilla.
Will any supermarket bar do?
It works, but you do not know its exact composition. With a patisserie couverture you have the cocoa and butter percentages on the label, and that is what the formula needs.
Recipes and technique
to get it right
We send you the recipes and the technical guides as soon as they are published. No spam, just ice cream done properly.