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How To Make A Couverture For Cakes And Pastries?

Как се прави кувертюр за торти и сладкиши?

Couverture is very popular in the confectionery industry and it is prepared quite often. With it, you can cover both cakes and various pastries as well as other sweets. It can also be prepared in many different ways.

It is possible to make it only from chocolate, but butter or whipped cream can also be added. For different couvertures you can use different chocolates of your choice. They are just as delicious.

Perhaps the most common is milk chocolate, but you can use dark chocolate with different percentages of cocoa or the couverture can also be made from white chocolate. It all depends on the taste of the chef and what sort of decoration is needed.

Шоколадов кувертюр

For well-made homemade couverture, the chocolate needs to be melted. The easiest way to do it is in a water bath. That way you can't go wrong and there's no way for the chocolate to burn. Once it is completely melted, you can decorate the cake with it.

There are other options as well. You can add 2 tablespoons of butter to the melted chocolate for a glossy couverture. You can use different fats such as butter, margarine, cocoa butter, coconut oil and any others you like.

Once you have added the butter, remove from the heat and stir until the butter has completely melted. Stir until it starts to thicken and then you can pour it over the cake.

Сладкиш с кувертюр

If you're using it to decorate small sweets, you can pour it into a piping bag or you can dip parts of the cookies in the couverture.

To make a couverture with whipped cream, you need 50 ml of whipped cream, 3.5 oz (100 g) of chocolate and 1 tbsp. butter.

Pour the whipped cream into the water bath bowl, heat it a little and then add the chocolate, which should be broken into pieces or cut with a sharp knife. The smaller it is, the faster it will melt.

Приготвяне на шоколадов кувертюр

Stir until it has completely melted. Finally, add the oil you have chosen for your couverture and remove from the heat. Continue until the butter is completely melted. Once it cools down, the mixture thickens and it is finally ready to be used for decoration. You can easily find out by shaking the dish and chocolate remains on its sides.

These three couverture recipes are one of the most common and easy ways to make an easy chocolate icing for cakes and other pastries.



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