Crossword Solver > found answer > COUVERT

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CROSSWORD
ANSWER

couvert

Searching in Crosswords ...

The answer COUVERT has 2 possible clue(s) in existing crosswords.

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The word COUVERT is VALID in some board games. Check COUVERT in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of couvert in various dictionaries:

COUVERT - Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. T...

Word Research / Anagrams and more ...

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Possible Crossword Clues
Setting university in the midst of sheltering woodland
Secret about university place

Last Seen in these Crosswords & Puzzles
Oct 20 2007 The Times - Cryptic
Jan 26 2002 The Times - Cryptic

Possible Dictionary Clues
See cover, 6.

Couvert might refer to
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. * The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the product must contain not less than 35% total * dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids; Couverture is used by professionals for dipping, coating, molding and garnishing. * The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. * Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.

Couvert might refer to

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.
* The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the product must contain not less than 35% total
* dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids; Couverture is used by professionals for dipping, coating, molding and garnishing.
* The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats.
* Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.

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