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Chocolate, Chocolate and more Chocolates!

April 03, 2018

Chocolate, Chocolate and more Chocolates!

Chocolate Tart

Photo credit: www.yumepatisserie.com

Are you always confused as you stand at the isle of a baking store when you are selecting your chocolates? What are the difference between coverture chocolate, compound chocolate and bakeable chocolate? We are here to answer your question and let you in on the professional view’s towards chocolate!

Couverture Chocolate

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. This additional cocoa butter, combined with proper tempering (read more about how to temper chocolate here), gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. Some of the brands which provide deeper flavor and easier control, and are widely used by professional around world are Valrhona, Cacao Barry, Felchlin and Wiss.

 

Coverture Chocolate are commonly used for creating mirror glaze, chocolate mousse, chocolate decoration such as chocolate sails. Higher quality raw materials impart better flavours making your cake shine. A down side of Coverture chocolate is that if you do not know how to use them, they burnt easily at high heat or “bloom” will occur on your chocolate decoration.

According to Chef Amber from Yume Patisserie, she only uses coverture to create her pastries to impart strong intense chocolate taste.

 

Photo Credit: www.yumepatisserie.com

 

Compound Chocolate aka Coating Chocolate

These are vegetable fat based “chocolate” which contain sugar and some amount of cocoa powder for the flavor. The advantage of using this chocolate is that it typically do not bloom at high heat. Making them perfect for coating icecream, cakepops and making chocolate decorations. On the cheaper side, these chocolates are not ideal for imparting flavors as they are not considered as true chocolate (think of our childhood gold coin chocolate).

The most commonly used brands are Candy Melts which comes in many different colours. Professionals always prefer to tone our own colours using chocolate coloring powder (read more about chocolate colouring powder here). 

Bakable Chocolate or Bake Resistant Chocolate

These are chocolate with lesser cocoa butter content in the chocolate so it is pretty “heat resistant” and hence they will not melt so easily during baking. They are also known as “chocolate chips”.

Have fun baking today and let us know what are your favourite chocolate brands!





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