- Catalog |
-
My Cart - Quick Order
|
The personality of couverture: A chef’s guide to premium chocolate
In our last post, we examined several factors affecting the quality of couverture. Suffice it to say, not all 73% bittersweet tastes that same. Variable composition of cocoa butter and cocoa solids yields different flavor and workability. The 73% Onyx for example has a fruity acidity and intense cocoa notes. On the other hand, a competitor’s 73% may result in a vastly different flavor profile (i.e., stronger coffee notes or notable caramel finish).
And what about the Beans?
To what extent does the bean impact flavor? And just how important is the production process? Here’s a quick guide to help:
- Bean selection & roasting = flavor
- Fermentation = Aroma
- Rolling & Mixing = Fineness & workability
- Conching & tempering = Lingering mouthfeel
Approximately 80% of the world’s cocoa is derived from the Forestero tree. “Fine” or “flavor” cocoa makes up the remaining 20% of the cocoa produced (i.e., Criollo, Trinitario, Arriba/Nacional). At AUI, the traditional “cocoa recipe” includes up to 7 different varieties of beans, adjusted on a regular basis to achieve the desired premium flavor profile in spite of variances in harvest.
AUI’s Des Alpes couvertures are produced under the highest manufacturing standards, using only whole bean roasting, optimum pre-rolling/rolling techniques and up to 72 hours conching to impart a smooth, creamy mouthfeel.
Des Alpes + Orchid = Quality & Value
Beyond the 6 premium selections of Des Alpes, AUI’s Orchid couverture collection has been developed as a value line using the best modern European technologies available today. Take a look at our complete guide to couverture. Given our commitment to quality we hope you’ll find a fit for your kitchen. And please drop us a line at pastryteam@auifinefoods.com. We’re happy to answer questions about the post!