CAThe Chocolate Atlas
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Chocolate field glossary

Couverture

Real chocolate formulated with substantial cocoa butter for fluid professional coating and molding.

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Related terms

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Cocoa butterCacao's natural fat, responsible for chocolate's flow, crystallization, gloss, snap and melt.↗ViscosityResistance to flow; in chocolate it depends on fat, particles, moisture, emulsifiers, temperature and shear.↗Compound coatingA cocoa-flavored coating using non-cocoa vegetable fat in place of some or all cocoa butter.↗
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