15 pages
Published couverture ratios for glaze, drip, filling, whipped frosting and truffle, and why white chocolate needs three times the chocolate dark does.
Every figure on these pages is labelled as a derived measurement, a published figure from a named source, or a trade convention, and every serving count states the portion size it assumes. Tables are plain HTML you can quote.
Last updated
The reference dark couverture at about 54 percent, in callets that melt evenly, which is what the published tempering ranges on this site assume.
Best for: ganache, tempering and drips
Check price on AmazonAmazon prices move often, so check before you buy.
A tenth of a gram matters for baking powder and salt, where a 1 gram scale rounds an ingredient that is measured in single grams.
Best for: weighing leavening and salt accurately
Check price on AmazonAmazon prices move often, so check before you buy.
At 70 percent it sets harder for the same cream than a 54 percent does, so a ganache recipe written for Callebaut 811 needs more cream if you swap to this.
Best for: firm ganache and a more bitter finish
Check price on AmazonAmazon prices move often, so check before you buy.
The older Thermapen at a lower price, slower to read than the ONE but with the same probe accuracy, which is the part that matters for tempering.
Best for: accurate readings without the flagship price
Check price on AmazonAmazon prices move often, so check before you buy.