Couverture Chocolate

When I was studying the recipe of Chocolate Indulgence Cake, I came across this word – Couverture Chocolate… I only heard of chocolate, white and dark chocolate, couverture? Sound very interesting… Then, I googled a little and these are the easiest way helping me to understand CHOCOLATE, all over again.

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The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cacao products

Product	Chocolate Liquor	Milk Solids	Sugar
Milk Chocolate	≥ 10%	≥ 30%
Sweet Chocolate	≥ 15%	< 12%
Semisweet or Bittersweet (Dark) Chocolate	≥ 35%	< 12%
White Chocolate	≥ 20%	≥ 14%	≤ 55%

Products labelled as "Family Milk Chocolate" elsewhere in the European Union are permitted to be labelled as simply "Milk Chocolate" in the U.K. and Ireland.

Product	Total Dry Cocoa Solids	Cocoa Butter	Non-fat Cocoa Solids	Total Fat	Milk Fat	Milk Solids	Flour/ Starch
Chocolate	≥ 35%	≥ 18%	≥ 14%
Couverture Chocolate	≥ 35%	≥ 31%	≥ 2.5%
Chocolate Cermicelli or Flakes	≥ 32%	≥ 12%	≥ 14%
Milk Chocolate	≥ 25%		≥ 2.5%	≥ 25%	≥ 3.5%	≥ 14%
Couverture Milk Chocolate	≥ 25%		≥ 2.5%	≥ 31%	≥ 3.5%	≥ 14%
Milk Chocolate Vermicelli or Flakes	≥ 20%		≥ 2.5%	≥ 12%	≥ 3.5%	≥ 12%
Family Milk Chocolate	≥ 20%		≥ 2.5%	≥ 25%	≥ 5%	≥ 20%
Cream Chocolate	≥ 25%		≥ 2.5%	≥ 25%	≥ 5.5%	≥ 14%
Skimmed Milk Chocolate	≥ 25%		≥ 2.5%	≥ 25%	≥ 1%	≥ 14%
White Chocolate		≥ 20%				≥ 14%
Chocolate a la taza	≥ 35%	≥ 18%	≥ 14%				≤ 8%
Chocolate familiar a la taza	≥ 30%	≥ 18%	≥ 12%				≤ 18%

Note: “Total Fat” refer to the combined cocoa butter and milk fat content.

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Ok, now, tell me 1. which chocolate first come to your sight? 2. Can you tell which chocolate belong to which categories?

This box of chocolate was given from my company to all staffs during Annual Dinner. love it so much!