14 replies to this topic

[stuartlikesstrudel]

Hi all,

I read a comment somewhere recently (can't remember where) suggesting that couveture chocolate is not really ideal for non-confection uses. Something along the lines of the higher % cocoa butter muting the chocolatey taste and/or the final texture of recipes (I guess that the extra fat might separate or end up greasy?).

I've started buying Callebaut for some confectionary playing and would like to minimise the number of different chocolates I need to keep on hand - while I've seen that some people don't like callebaut, it's the best combination of price and flavour that I can get in Australia (or that i've found, at least), and so I'm wondering if it would be such a bad thing to use in my general baking/cooking...? Previously I was just buying the supermarket blocks but apart from the lindt I haven't found them too pleasant (and they end up costing more anyway!).

[ChrisZ]

Just wondering what type of non-confection you mean? Just cakes and stuff? I don't think twice about using couverture in cakes and puddings, and I've never had a problem with the higher fat content. I would assume that it is more critical going the other way around - ie. using a normal eating chocolate for moulding. I have never had trouble with a mix splitting because I used a couverture instead of 'normal' chocolate. I think that if you did the maths and figured out the difference it would only be a few grams anyway.

I agree that in Australia it is difficult to find a variety of couvertures. Callebaut and Lindt are easy to find, but anything else requires mail order or a long drive. FWIW I prefer Lindt to Callebaut, and I get it in 2kg quantities from the Essential Ingredient - yes, it works out a lot cheaper than buying blocks of chocolate from a supermarket! I would love to know where I could buy Felchlin chocolate in Sydney because I really like its distinctive taste. I often cook cakes and puddings using Green & Blacks supermarket chocolate (not their couverture) because I like the taste but in a cake the difference is not nearly as significant as in a moulded chocolate.

FWIW (nothing to do with your post, but a pet peeve of mine) it is very common to read in cookbook glossarys that couverture is a "high quality" chocolate. This is not correct. Couverture has a higher proportion of cocoa butter, but this does not make it "better" in the same way that a wine with a higher alcohol content is not automatically "better" than a wine with a lower alcohol content.. The quality of a chocolate comes from the beans, grading, roasting etc etc. I would rather use a non-couverture eating chocolate like Green & Blacks than a low-quality couverture.

[Darienne]

I go along with ChrisZ, but then I am neither an expert and I live far away from other than Callebaut and Belcolade. A friend picks up Lindt somewhere north of Toronto when she goes by.

The local (Canadian, NOT American) Walmart has a huge, cheap, plain line of chocolate bars and I use them too. I guess we live at a lower taste level and a lesser snack bracket. 'oi polloi, we are.

[Panaderia Canadiense]

Who told you that couberture wasn't for cakes? I use it all the time in both baked goods and puddings with absolutely no ill effect to the recipe (granted my recipes are adjusted for lower fat contents due to my extreme altitude - caveat lector). It's absolutely essential to some of my icings/glazes as well.

I'm literally thousands of miles from Callebeaut or Lindt chocolate except as finished bars at Christmastime (although both companies source beans here) so I use a locally produced couberture from select Arriba beans, which is quite good - not greasy, and a good balance of fats to solids.

FWIW, I'm also spoiled by living in a chocolate-producing nation, which means even the cheapest of the chocolate available at the supermarket is of very high quality. I'm also with ChrisZ - I'd rather use good bar chocolate than cheap couberture any day. My daily eating chocolate, however, is actually an inexpensive, high-cocoa solids brand sold for drinking (ie preparation of hot chocolate). 'oi polloi 'ere too, we is we is.

[gap]

Couverture is not ideal for chocolate chip cookies - the extra cocoa butter doesn't hold its shape as well as supermarket chocolate.

ChrisZ - Felchlin is distributed in Australia (well, Melbourne at least) by Culina (http://www.culina.com.au/). If you use a bit of it and really do like the taste, it might be worth getting some delivered (or splitting a larger order with other Sydney chocolate lovers you know). They do have a retail store in Melbourne even though their website comes across as more wholesale.

Edited by gap, 21 June 2012 - 03:02 PM.

[AAQuesada]

Funny you mention that because I use felchlin discs for my chocolate chip cookies. It just depends on what effect you are going for. :)

Couverture is not ideal for chocolate chip cookies - the extra cocoa butter doesn't hold its shape as well as supermarket chocolate.

ChrisZ - Felchlin is distributed in Australia (well, Melbourne at least) by Culina (http://www.culina.com.au/). If you use a bit of it and really do like the taste, it might be worth getting some delivered (or splitting a larger order with other Sydney chocolate lovers you know). They do have a retail store in Melbourne even though their website comes across as more wholesale.

[DianaM]

I, too, used Callebaut blocks for baking for quite a while. Never had a problem.

[stuartlikesstrudel]

Just what I wanted to hear :) Thanks everyone.

Good point too about couveture not necessarily being better chocolate... I'm not at the stage where I know enough to choose a specific chocolate for a purpose, but even just tasting them it's clear some are better than others, so I guess I should keep some of the 'regular' blocks and brands in mind for baking.

Thanks for the link to Culina too, gap. I haven't heard of Felchlin but i live very nearby that shop so I might go and have a look. (ChrisZ, if you're interested in ordering some I could run an errand for you... not sure how much postage would be though, probably $10 to $20 for a few KGs).

[keychris]

ChrisZ - Felchlin is distributed in Australia (well, Melbourne at least) by Culina (http://www.culina.com.au/).

The Felchlin ambassador in Australia is the head chocolatier from Cioccolato Lombardo, he runs a stall at Prahran Market every Friday and Saturday where you can purchase Felchlin couveture directly from him, and his product too :) price... about AUD$45-$50 per 2kg. Much cheaper (from last time I enquired) than Culina.

HTH
Chris
PS first post! hurrah!

[gap]

That sounds like the same price I pay at Culina

[ChrisZ]

Thanks guys, appreciate the info. I'll check it out next time I'm down in Melbourne.

[keychris]

That sounds like the same price I pay at Culina

I just called Culina, they are pretty cheap actually - I'm sure it was more expensive a while ago, but maybe that was somewhere else. $36/2kg for the 52% dark chocolate. Might have to make the trip to ashburton to pick some up :)

[stuartlikesstrudel]

Is there a particular Felchlin that people like? I'm in the market for some milk chocolate, has anyone tried theirs? Or the white...?

[gap]

Their white is very good. They have a good high % milk as well.

[annachan]

I've used Callebaut in the past and never had a problem. The thing is, brands like Callebaut tends to have a variety of chocolates. Some varieties are better for certain things then others. When I used to buy bulk, the manufactures would have labels on the package that indicate the uses for each particular chocolate. When you buy them in stores in smaller packages, that information is generally not available.

In Melbourne, Monsieur Truffle makes some great chocolate. Their milk chocolate is beautiful, really reminds me of my very favorite Weiss.

While at the dessert bar at Mr. Hive, we had a chat with the pastry chef about where to get chocolates here. He gave some places where he source his ingredients:
Imports of France - you can find Weiss there
The Cocoa Alliance - has the chef's favorite white chocolate
Creative Ingredients - carries Cacao Barry and Callebaut