Chocolate (dark, milk, couverture)

chocolate / couverture

Flavor and role

Chocolate made from cocoa mass, cocoa butter and sugar. Couverture has a higher cocoa butter content, so it melts well and sets smooth, ideal for coating and desserts.

Typical dishes and uses

Dubai chocolate, s'mores, ganache, brownies, chocolate fondant

Substitutes

30g dark chocolate = 3 tbsp cocoa powder + 1 tbsp butter + 1 tbsp sugar. Bar chocolate works for coating but is less glossy.

Storage

Sealed in a cool, dark place at 15–18°C: dark 1 year, milk 6–8 months. Refrigerating can cause bloom, a whitish surface.

Main countries

Belgium · Switzerland · France

Used in this book

S'moresDubai ChocolateClassic Fudgy BrowniesChocolate Chip CookiesChurros con ChocolateNanaimo BarsChocolate-Dipped Alfajores, Mar del Plata StyleMatcha Marble Banana BreadBanana Bread Baked OatsGourmet Dark Chocolate BrigadeirosMexican Hot Chocolate Brigadeiros with Cinnamon and ChiliStrawberry Brigadeiro Spoon PotsBrown Butter Espresso Brownies with Sea SaltWhite Miso Sesame Swirl BrowniesCrinkle-Top Brownie CookiesTexas Bowl of RedBrown Butter Dark Chocolate Chunk CookiesMiso Caramel Chocolate Chip CookiesSkillet Chocolate Chip Cookie à la ModeChoux Churros with Cinnamon Sugar and 70% ChocolateChurro French Toast SticksTempered Dark Dubai Bar with Homemade Pistachio PasteDubai Chocolate Mochi DaifukuDubai Strawberry Chocolate CupVanilla Bean Custard Hokey Pokey with Chocolate-Dipped Salted HoneycombChocolate-Dipped Hokey Pokey Ice Cream BarsChurro Chocolate HotteokRaspberry Jam and Cream LamingtonsLamington French ToastBrown Butter Nanaimo Bars with Dark Chocolate GanacheTiramisu Nanaimo Bars with Espresso Mascarpone CreamNanaimo Thumbprint Truffle BitesChurro Dessert QuesadillasMatcha White Chocolate SconesBrown Butter Salted Dark Chocolate S'moresChurro S'mores QuesadillaCampfire S'mores Skillet DipMarsala Zabaglione TiramisuTiramisu French Toast

Updated 2026-10-10