Chocolate and praline
Couverture chocolate pistoles, pralines, nut pastes, and gianduja from Valrhona and Callebaut: the essential ingredients for working with chocolate.
Choosing your couverture chocolate
Couverture chocolate is chosen according to its cocoa percentage (the flavor) and its fluidity (the application). High fluidity is suitable for molding bonbons and fine enrobing, while standard fluidity is suitable for ganaches, mousses, and centers. The Valrhona and Callebaut ranges cover dark, milk, white, and specialty chocolates, in pistoles that are easy to measure and melt.
Pralines and nut pastes
Praline (almond, hazelnut, or a blend, containing 50 to 70% nuts) flavors crémeux, whipped ganaches, and bonbon centers. Pure nut pastes (pistachio, hazelnut) deliver an intense flavor without added sugar. Gianduja can be worked melted or used as a filling. Use 80 to 120 g of praline to flavor 500 g of pastry cream.
Frequently asked questions
Is tempering required for all preparations?
No: only for pieces that need to shine and snap (molded chocolates, enrobing, decorations). Ganaches, mousses, and crémeux do not require tempering. For temperature curves, see our cooking thermometers.
How should couverture chocolate and praline be stored?
Between 15 and 18°C, in a dry place, away from odors. Store praline sealed and stir before use if the oil rises to the surface.
What is the difference between couverture chocolate and regular chocolate?
Couverture chocolate contains more cocoa butter (at least 31%), making it more fluid when melted and suitable for professional work.
