Cooking with Haigh's Chocolate

Haigh’s cooking chocolate is known as Dark Couverture Chocolate. Couverture is the French word for ‘covering’ or ‘coating’ and as the name suggests, it relates to a chocolate suitable for enrobing or coating centres.

The thickness of the chocolate blend is specially formulated for this job. The correct amount of cocoa butter is added so that the chocolate melts well, allowing it to flow and coat evenly, but still hold a mark or other decoration.

This is a premium quality product that can be used for eating, cake decorating, chocolate making or for cooking.

Tips for melting chocolate for desserts and cooking

  • Chocolate can easily burn and should never be melted over direct heat
  • Melt in a double boiler, which means simply placing a stainless steel bowl over a saucepan of simmering water
  • Make sure that no steam or drops of water come into contact with the chocolate or it will harden or seize up
  • Chocolate can also be melted in a gentle microwave or on a plate in a low oven
  • Good chocolate that has lost its lustre by being exposed to heat, can still be effectively melted and used in cooking

For more tips, information and recipes from leading Australian chefs, see ‘The Haigh’s Book of Chocolate’ by Cath Kerry. Available from all Haigh’s Chocolates stores.