Chocolate and praline
Couverture chocolate callets, praline pastes, nut pastes, and gianduja from Valrhona and Callebaut: the essential ingredients for working with chocolate.
Choosing your couverture chocolate
Choose couverture chocolate based on its cocoa percentage (the flavor) and its fluidity (the application). High fluidity is suitable for molding bonbons and thin coatings; standard fluidity for ganaches, mousses, and fillings. The Valrhona and Callebaut ranges include dark, milk, white, and specialty chocolates, in easy-to-measure, easy-to-melt callets.
Praline pastes and nut pastes
Praline paste (almond, hazelnut, or mixed, with 50 to 70% nuts) flavors crémeux, whipped ganaches, and bonbon fillings. Pure nut pastes (pistachio, hazelnut) add an intense flavor without added sugar. Gianduja can be used melted or as a filling. Use 80 to 120 g of praline paste to flavor 500 g of pastry cream.
Frequently asked questions
Do all preparations need to be tempered?
No: only for pieces that need to shine and snap (molded chocolates, coatings, decorations). Ganaches, mousses, and crémeux do not need tempering. For temperature curves, see our cooking thermometers.
How should I store couverture chocolate and pralines?
Store at 15–18°C in a dry place, away from odors. Store praline paste sealed and stir before use if oil rises to the surface.
What's the difference between couverture and regular chocolate?
Couverture chocolate contains more cocoa butter (at least 31%), making it more fluid when melted and suitable for professional use.
