3 Easy Couverture Chocolate Recipes for Your Business

If you are a home baker or business owner with a premium brand, you need to be on the lookout for new, interesting recipes to adapt for your business, as people are always looking for 

Here are three recipes that don’t only look and taste delicious but are also easy couverture chocolate recipes to make.

1. chocolate bar filled with white chocolate raspberry ganache

Raspberry Ganache

• 120 gram Embassy Zen White Chocolate Couverture 33%
• 60 gram UHT cream
• 59 gram Raspberry puree
• 20 gram Glucose

Preparation:

1. Make a dry caramel by heating sugar until it reaches medium color, then de-cook with the heated passion fruit puree
2. Let it cool to 70°C then pour onto the milk chocolate and mix well
3. At 34°C, incorporate the room temperature butter and mix well

Assembly

• 250 gram Embassy Oceanic Blend Dark Chocolate Couverture 65%  

Preparation:

1. Using a bar mold, mold the dark chocolate to create chocolate shells
2. After hardened, fill the bar shells with the ganache
3. Cover the bar with dark chocolate and let it set
4. Put it in the fridge for 15-20 minutes, then de-mold

Read more: What Is the Best Chocolate to Cream Ratio for Making a Ganache?

2. Puffed quinoa & tahini chocolate bites

• 50 gram Puffed quinoa 
• 50 gram Roasted walnuts
• 30 gram Roasted pumpkin seeds
• 1,5 gram Cinnamon
• 1 gram Vanilla extract
• 5 gram Coconut oil
• 15 gram Embassy Zen White Chocolate Couverture 33%

Tahini

• 140 gram Roasted black & white sesame seeds
• 25 gram Embassy Zen White Chocolate Couverture 33%

1. Put the roasted sesame seeds and chopped white chocolate into the food processor to make the tahini
2. Add dates into the food processor and mix again
3. Mix the rest of the ingredients, then pour in the tahini mixture and mix well
4. Fill a round silicone mold with the mixture, 10 grams each
5. Chill the mold in the freezer until firm
6. Melt the white chocolate and put it inside a piping bag
7. Pour in 4 grams of melted white chocolate on top of the mixture
8. Chill in the refrigerator until the chocolate is firm
9. Unmold from the mold and ready to serve 

Read more: What's the Difference Between Compound and Couverture Chocolate?

3. milk chocolate mocha cake

Sponge Cake 

• 6 pcs Egg yolk
• 39 gram Sugar
• 75 gram Oil
• 75 gram Water 
• 9 pcs Egg white 
• 90 gram Sugar 
• 150 gram Cake flour
• 10 gram Cocoa powder

Preparation:

1. Mix egg yolk, sugar, oil, and water until mixed well
2. Whisk egg white and put sugar bit by bit until it becomes a meringue with soft peaks
3. Gently fold the meringue into the mixture 
4. Sieve all dry ingredients and fold them into the mixture, then mix well
5. Bake at 165°C for 12-15 minutes

Milk Chocolate and Coffee Buttercream

• 24 gram Water
• 47 gram Sugar
• 67 gram Glucose
• 2 pcs Whole egg
• 2 pcs Egg yolk
• 434 gram Butter
• 50 gram Embassy Azalea Milk Chocolate Couverture 34%
• 8 gram Coffee paste

Preparation:

1. Boil the water, sugar, and glucose at 121°C until the soft boil stage
2. Pour the cooked sugar over the whipped eggs. Mix until it cools off
3. Add the butter gradually into the egg-sugar mixture
4. Add melted milk chocolate and coffee paste, mix until all are well incorporated

Chocolate Coating 

• 700 gram Embassy Oceanic Blend Dark Chocolate Couverture 65% 
• 175 gram Chopped cashew nuts
• 70 gram Vegetable fat

Preparation:

1. Melt the chocolate, then add in the baked cashew nuts
2. Add vegetable oil and mix well

Caramelized Cashews (optional)

• 150 gram Sugar
• 50 gram Roasted cashews

Preparation:

1. Make dry caramel until golden brown, then put in the roasted cashews when they’re still warm
2. Mix until the cashews are coated with caramel
3. Cool the caramelized cashews on Silpat

Assembly

• Chocolate ganache (optional)
• Chantilly (optional)
• Caramelized cashews (optional)

Preparation:

1. Cut the sponge cake into halves 
2. Spread the buttercream on top of one sponge cake, then sandwich the two sponge cakes
3. Let the cake cool in the fridge. When cooled down, cut the cake into mini rectangles
4. Prepare chocolate coating, then coat the cake and let it set
5. Pipe the buttercream
6. Optional: pipe the chocolate ganache and chantilly. Sprinkle the top with caramelized cashews

And there you have it, three fantastic couverture chocolate recipes you can try. If you are a high-end bakery, restaurant, confectionery, or cake shop that requires couverture chocolate, then be sure to download our product brochure.

If you have any questions, feel free to leave us a comment. Alternatively,  you can also speak to one of our knowledgeable sales reps by visiting our contact page.