Couverture chocolate is "bulk" chocolate, sometimes untempered, and used by chocolatiers to make bonbons, pralines, ganaches, or chocolate bars. This technical definition might suffice. However, behind this term lies an entire aspect of our relationship with chocolate and its history. In addition to couverture chocolate, there are also bean-to-bar, artisanal, and industrial products, among others. It's enough to make your head spin. To understand these terms and choose your chocolate better, I invite you to discover the history of chocolate in Europe and the Western world.
Recent History of Chocolate Production
While chocolate production has been an industrial issue since the 19th century, it was primarily the 20th century that shaped our consumption habits. Indeed, with the democratization of the chocolate bar came shortages. Still largely decentralized, chocolate production often took place at the chocolatier's. The chocolatier was responsible for transforming cocoa beans into chocolate. But supplies, especially of sugar, became difficult, particularly after the First World War, and then with the economic crisis of the 1930s.
To overcome these problems, the Belgian chocolatier Callebaut decided to offer ready-to-use chocolate. Intended for chocolatiers, couverture chocolate was born. This model was gradually adopted by others and became the norm. So-called artisanal chocolatiers no longer produced their own chocolate but used the recipes of couverture manufacturers, which they transformed into bonbons and other ganaches. Their expertise became that of confectioners. At the same time, they lost the know-how of roasting cocoa.
Couverture Chocolate Today
Today, couverture chocolate is essentially divided into two categories: mass couverture and so-called grand cru couverture chocolates. This distinction is partly arbitrary, as the scale is relative, and partly permeable. While small and medium-sized players evolve through acquisitions and bankruptcies, the landscape is fixed for giants such as Cargill, Olam, and Barry Callebaut. This monopolistic situation contributes to the standardization of chocolate taste. The only parameter that truly changes is the amount of sugar.
On the side of couverture manufacturers offering "grand crus," such as Felchlin or Valrhona, the products have a bit more personality but remain relatively standardized. These chocolatiers successfully achieve a compromise between quality and accessibility for the greatest number. Their growth is both an opportunity and a challenge.
Will there be couverture chocolate in the future?
With the bean-to-bar movement, small producers are reclaiming the process of working with cocoa beans. In addition to making chocolates with less standardized flavors, several of them are diversifying. Thus, to increase the distribution of their production, some offer a selection of professionals and/or individuals the use of their bulk chocolate for pastry. This is then bean-to-bar couverture.
Ultimately, couverture chocolate is hardly different from classic chocolate. It evolves and is available in different forms. While its excessive standardization harms market quality, its presence is not inherently detrimental. Given the costs associated with the transport and storage of finished products, it is even possible that in the future, chocolate directly manufactured in cocoa-producing countries will be exported as couverture.
Comments