If you’re simply using real chocolate, melted, and not some sort of couverture, be wary of dipping juicy cut fruits, as the moisture may cause the chocolate to sieze. For bananas, I would completely enrobe them in the...

Try moving up to Valrhona chocolate. They supply most of the top chocolatiers in France (including the Maison du Chocolat) with the couverture (basic chocolate bars) they use for all their products. You can get Valrhona bars at...

Never tried the caramel and peanuts. I like the praline (which again is caramel and nuts) and the pistachio & almond. When I was there a coupls of weeks ago the guy there told me to be careful with some that I bought as the...

whom you reference here, I’ll wager, specialize in couverture. As my name implies, this kind of chocolate is frippery: Serious cacao people don’t even think about fillings. Do Cocomaya and William Curley even make...

-feel of the chocolate; low-fat chocolates tend to coat the mouth with a clingy residue. For a chocolate to go nice and fluid when it melts, it will have to have a cocoa butter percentage >38% (most fine couvertures will be in the...

I believe couverture (sp), is a specially conched chocolate that is made for coating. Basically it is just conched longer so it is of higher quality for dipping. It is a fine pure chocolate. More expensive too.

. As for the truffles, I had the whiskey essence, the champagne essence and a few more. I’m not much of a drinker, so I can’t say whether I really tasted even a hint of whiskey or the champagne, but the truffles...

and virtually finished or consider pouring a ganache layer on top of or between marsmallow layers. Last of all, of course,is the good old dip in tempered chocolate or couverture.

-5. These are really exquisite works of art in chocolate confectionery. All individually hand made, dipped and decorated. No preservatives or additives, no addional sugar beyond what’s in the Belgian chocolate used to make...

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'd recommend the Maison du Chocolat. There’s a branch in NYC. Note that I’m talking about bouchées or flavored truffles. The basic chocolate (couverture) will be similar from one chocolate maker to another, for a given...

letting it sit in the pan? The cocoa solids could have burned if they weren’t stirred. When that happens, your couverture is toast. Adding more chocolate chunks, chips, butter, etc will not fix it. Just throw it out (or...

fast. in anycase, i need to get a new thermometer; the one i have is too cheap. i am going get one that is listed as “tempering thermometer” in amazon. we’ll see if this makes a difference. also i read that...

think about chocolate a lot :) I’d love to hear of other people’s favorites. (Oh, and a subset of the “chocolate” genre — truffles. There’s a truffle store — truffles only, no regular...

, I called Noka. When pressed, Noka owner Katrina Merrem admitted that they do not make chocolate from the bean. When asked who supplied their couverture, she refused to answer. I called or e-mailed more than twenty other...