Some chocolate manufacturers add more cocoa butter than others, yielding a more liquid chocolate. Valrhona is nice and runny and will give you a thin coating. Or look for 'couverture' in other brands, which is made for melting...

and a See’s, so it makes a very simple bargain run, especially if you were going to hit Costco anyway and want the sanity of stepping into See’s afterwards. As for snob appeal, See’s uses Guittard couverture...

Alice Medrich recommends NOT tempering couverture chocolate for truffles. Of course, these need to be refrigerated but they’re spectacular!

the same recipe and different chocolate manufacturers. The Scharffen Berger results had much deeper, richer flavor across the board. Guittard, our other local producer, is a wonderful couverture chocolate.

Care to provide us with an explanation for this? Do Barry Callebaut and the other couverture manufacturers use better?

Thanks for the tip about Mel & Rose, ever since Trader Joe’s stopped selling the Chocovic varietal chocolate bars in Jan 08 I’ve been needing a place that sold couverture chocolate bars. I made a run tonight and...

It appears from their site that they only make "couverture" and not consumer chocolate bars.

the case with the xiao long bao, which, arriving as mentioned by other reviewers sans couverture very quickly cooled, and therefore stuck together and to the basket, meaning most of the stock was lost. That said, they were nice,...

To clarify, I didn’t buy the Recchuiti to prove my point, I posted about it to prove my point. :-) Now about the Michael Mischer .... I just went back and looked at your comments. Like you, I wasn’t crazy about the...

I really love the Five Star Bars by Lake Champlain Chocolates. http://www.lakechamplainchocolates.com/ They have a hazelnut one, one with fruits and nuts, a caramel one and a peanut butter one. They are splendid. The couverture is...

. The already mentioned SXUL truffles are probably my favorite. His couverture (the outer hard shell) is pretty thick but the ganache is lovely—I think he may spike his ganache with caffeine or something because man is it...

a variety of chocolates, primarily Callebaut – cheap from Trader Joe’s here. I once worked for a company thet imported top-quality couverture from France and was regularly GIVEN the 4 kg slabs. Those were the...

on the sugar, too, and adjust to personal taste. 2. I had some good quality couverture chocolate left over from making chocolate sauce, so I remelted this, added some butter to keep it from setting, and put a layer of this in...