Kuvertüre… translation: courverture or chocolate coating.
Today at work all the apprentices had a small tutorial on Kuvertüre and tempering chocolate. Have you ever wondered why chocolate has to be tempered for different pastry products? If it’s not tempered, the chocolate turns “gray.” This means that it doesn’t fully harden and the color turns an ugly grayish color. Definitely not something you would want covering your Pralines (small delicious chocolate that can be consumed by the hundreds).
I of course found this topic interesting because it has so much to deal with my profession specifically. We learned exactly what Kuvertüre is made of and it’s different components. Of course there are different kinds of Kuvertüre including, Dunkle Kuvertüre (dark courverture), Milchkuvertüre (milk courverture), and Weiße Kuvertüre (white courverture). Also, there are different ways to temper the chocolate. Who knew? Of course there are! Ever seen the movie “Chocolat?” Hint: It has Johnny Depp in it. In this movie, there is a scene where she pours the chocolate out on the table and tempers the chocolate. That, is one of the techniques used.
Check out what we made: