You may want to touch on fruit couvertures put out by Valrhona too! They have passion fruit, yuzu, raspberry, strawberry and almond; they all have to be tempered just like the four main couverture chocolates. Although Callebaut is a premium product and the only supplier of Ruby chocolate, Valrhona is at the top of the chocolate game too... imho
Did you know that some of the white chips aren’t real chocolate because they replace with a cheaper fat like palm oil. Even the Ghirardelli White Chips aren’t true white chocolate because it’s replaced with palm oils. The Guittard Choc-au-Lait White Chips have a mix of palm oil and cocoa butter it’s technically white chocolate, the good thing is it’s all natural and Non-GMO!
I have had an issue twice with purchasing 10lbs or Merckens Super White and it being a little chunky. I have never had this in the past but now it seems often. I heat in small increments and stir stir stir. For some reason I cannot get my white to smooth out the tiny chunks. I have tried paramount crystals, worked once after trying to smash the small chunks. Any tips?
Hey super video! I live in Turkey (really hot climate) and want to make chocolate covered strawberries and chocolate smash heart smash boxes but am soooo confused as to what chocolate to use as I want to be able to post the products out or if selling from a cafe can’t have them melting by the time the customer takes them home etc. What would you suggest?
so, which one is the best for chocochip cookies? (well chocochip is obvious 😅) but really, i see lot of chocochip cookies recipe out there that use chocolate block, but didn't tell if it's compound or couverture? we have a lot compound and chocochip in here, and couverture is just little hard to came by.
If the recipe calls for a chocolate block, that is very most likely couverture. Some people prefer the high quality chocolate, even though it's more melty. Most people use chocolate chips in cookies because it hokd it's shape and looks nice, but the quality isn't there. You could do either, just depends on which is more important or accessible 😁
I was just looking for this.. thanks alot for so sharing.. well explained. ❤️❤️❤️
That's what I hope to accomplish. Strip things down to the basics and make it easy to understand 💖
You may want to touch on fruit couvertures put out by Valrhona too! They have passion fruit, yuzu, raspberry, strawberry and almond; they all have to be tempered just like the four main couverture chocolates. Although Callebaut is a premium product and the only supplier of Ruby chocolate, Valrhona is at the top of the chocolate game too... imho
Thank you so much
This was very helpful 🙏🏻
Good job well done
Did you know that some of the white chips aren’t real chocolate because they replace with a cheaper fat like palm oil. Even the Ghirardelli White Chips aren’t true white chocolate because it’s replaced with palm oils. The Guittard Choc-au-Lait White Chips have a mix of palm oil and cocoa butter it’s technically white chocolate, the good thing is it’s all natural and Non-GMO!
Thanks for this
I have had an issue twice with purchasing 10lbs or Merckens Super White and it being a little chunky. I have never had this in the past but now it seems often. I heat in small increments and stir stir stir. For some reason I cannot get my white to smooth out the tiny chunks. I have tried paramount crystals, worked once after trying to smash the small chunks. Any tips?
Hey super video! I live in Turkey (really hot climate) and want to make chocolate covered strawberries and chocolate smash heart smash boxes but am soooo confused as to what chocolate to use as I want to be able to post the products out or if selling from a cafe can’t have them melting by the time the customer takes them home etc. What would you suggest?
please make a video on chocolate sheres
I'll add it to my list 💖
so, which one is the best for chocochip cookies? (well chocochip is obvious 😅)
but really, i see lot of chocochip cookies recipe out there that use chocolate block, but didn't tell if it's compound or couverture?
we have a lot compound and chocochip in here, and couverture is just little hard to came by.
If the recipe calls for a chocolate block, that is very most likely couverture. Some people prefer the high quality chocolate, even though it's more melty. Most people use chocolate chips in cookies because it hokd it's shape and looks nice, but the quality isn't there. You could do either, just depends on which is more important or accessible 😁
I am needing white chocolate compound for a recipe. What is a good brand I can find at Walmart?
handy
Is lindt baking chocolate 70% bar coverture
Yes it’s considered couverture
Hi! Is it good to combine compound and couverture in making molded chocolate candies? I hope you could answer. Thanks
Never tried it, but I suggest you don't do that! I don't think it would work, otherwise I feel like it would be talked about more.
Which choclates dont need to be tempered?
Compound chocolate
Excusr me I know real and compound chocolate but whats the meaning of couverture?
Couverture is another name for real chocolate!
Hay i'm going to fall love with you.