2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The couverture is very popular in confectionery and is prepared quite often. With it you can pour both cakes and various pastries, cakes and pastries. It can also be prepared in many different ways.
It is possible to make only from chocolate, butter or confectionery cream can be added. For the different couvertures you can also use different chocolates to your liking. They become equally good.
Perhaps the most common is milk chocolate, but dark chocolate with different percentages of cocoa can be used, and couverture is obtained and white chocolate. It all depends on the taste of the chef and what decoration he needs.
For nice couverture at home the chocolate needs to be melted. This is most easily done in a water bath. That way you can't go wrong and there's no way chocolate can burn. Once it is completely melted, you can decorate the cake only with it.
Other options are possible. You can add 2 tablespoons to the melted chocolate. couverture gloss oil. You can use different fats such as butter, margarine, cocoa butter, coconut oil and any other as desired.
Once you have added the butter, remove from the heat and stir until the butter is completely melted. Stir until it starts to thicken, and then you can pour over the cake.
If you use it to decorate small cakes, you can pour it into a bag or dip part of the cookie in a blanket.
For making a couverture, but with confectionery cream, you need 50 ml of cream, 100 g of chocolate and 1 tbsp. butter.
Pour the confectionery cream into the water bath bowl, heat it a little and then add the chocolate, breaking it into pieces or cutting with a sharp knife. The smaller it is, the faster it will melt.
Stir until melted. Finally, add the oil you have chosen for your couverture and remove from the heat. Continue until the butter is completely melted. Once it cools down, the mixture thickens and is suitable for decoration. You can easily find out by shaking the dish and chocolate remains on its walls.
These three couverture recipes are some of the most common and easy ways to get easy chocolate icing for cakes and pastries.
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