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Learn About Chocolate

Learn About Chocolate

Q. What is “couverture” chocolate?

Couverture is a type of chocolate that contains a minimum of 32% cocoa butter solids, which enables it to form a much thinner shell than ordinary confectionary coating.  Professional chefs use couverture because it melts smoothly and has a nice sheen (although it still requires tempering).  Couverture is usually found in specialty candy-making supply stores.  You often find it as the chocolate that surrounds dipped fruits or as the shell for fancy filled chocolates.

Q. Why does chocolate sometimes appear to have turned slightly gray?

“Blooming” is the term used to describe the appearance that results when chocolate has been inadequately tempered or stored improperly.  There are two types of bloom, fat bloom and sugar bloom.  Fat bloom occurs when the cocoa butter separates from the chocolate and deposits itself on the chocolate’s surface, resulting in the appearance of grayish streaks.  Sugar bloom usually occurs when the chocolate has been exposed to moisture.  The moisture causes the sugar to dissolve and when the moisture exaporates it leaves sugar crystal deposits on the surface of the chocolate.

Although blooming affects the appearance of the chocolate, the chocolate is still safe to eat.  Chocolate that has bloomed can also be re-melted and brought back to temper.

Q.  What is the best way to store chocolate?

Storing chocolate is very similar to storing fine wine, in a dark, cool and dry environment.  If you do not have any room to spare in your wine cellar, here are some guidelines:

1. Store your chocolate at 65 F – 70 F and keep the chocolate away from moisture (rel. humidity ~ 55 ).


2. Keep chocolate in its original packaging or transfer into opaque packaging to shield from light.


3. Avoid storing chocolate near anything with strong odors as the odor may transfer to the chocolate.

Q. How long will chocolate keep?

When chocolate is stored under proper conditions, it has a very good shelf-life.   Dark and/or semi-sweet chocolates can be stored for up to 18 months.  Milk and white chocolates, because they contain milk solids have a shorter shelf life, and are best if used within 6 months.