Chocolate and praline
Couverture chocolates in pistoles, pralines, nut pastes, and gianduja from Valrhona and Callebaut: the basic ingredients for chocolate work.
Choosing your couverture
A couverture is chosen based on its cocoa percentage (the flavor) and its fluidity (the use). High fluidity is suitable for candy molding and thin coatings, standard fluidity for ganaches, mousses, and centers. The Valrhona and Callebaut ranges cover dark, milk, white, and specialty chocolates, in pistoles that are easy to dose and melt.
Pralines and nut pastes
The praline (almond, hazelnut, or mix, 50 to 70% nuts) flavors creamy fillings, whipped ganaches, and candy centers. The pure pastes (pistachio, hazelnut) provide an intense taste without added sugar. Gianduja can be worked melted or as a filling. Count on 80 to 120 g of praline to flavor 500 g of pastry cream.
Frequently asked questions
Is tempering necessary for all preparations?
No: only for pieces that need to shine and have a snap (moldings, coatings, decorations). Ganaches, mousses, and creamy fillings do not require tempering. For temperature curves, see our cooking thermometers.
How to store couvertures and pralines?
Between 15 and 18°C, in a dry place, away from odors. Praline should be stored closed and stirred before use if the oil rises.
What is the difference between couverture and regular chocolate?
Couverture contains more cocoa butter (minimum 31%), making it more fluid when melted and suitable for professional work.
