Quotes About Couverture

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

Compound chocolate is gritty, cheaper and doesn't have that fruitiness, the backnotes and smoothness you get in couverture.

One chocolate truffle had changed her destiny. Indeed, it was one of Celina's best- a silky cocoa powder-dusted truffle filled with raspberry-infused, dark chocolate ganache and enrobed with a couverture , a layer of rich chocolate that melted optimally with the warmth of the body.