White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
"Couverture" is a higher-grade of chocolate than regular chocolate. Couverture contains a higher percentage of cocoa butter, making it more fluid and ideal for dipping, enrobing and molding. This higher content of cocoa butter creates a brilliant shine and crisp snap to the finished candy. Tempering is required.
White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
"Couverture" is a higher-grade of chocolate than regular chocolate. Couverture contains a higher percentage of cocoa butter, making it more fluid and ideal for dipping, enrobing and molding. This higher content of cocoa butter creates a brilliant shine and crisp snap to the finished candy. Tempering is required.