Chocolate Coating
Chocolate coating is an essential ingredient in the bakeries of the confectionery world. Its high cocoa butter content gives it a fluid texture and a glossy finish for all types of uses.
There are well-known brands on the market that offer chocolate coatings for to achieve perfect results.
In Turrones la Colmena we have been in the sector for more than 100 years and we work with all kinds of toppings to elaborate our products. If you are interested in buying chocolate coatings at a competitive price, do not hesitate to contact us.

Distributor of chocolate coatings
If you are looking to buy chocolate coatings wecan easily distribute them throughout the peninsula.
Either in 5kg bags or in full pallets. If you are interested in buying chocolate couvertures wholesale we can serve you the best price .Fill out the following contact form to request information:
What is a Chocolate Coating?
Chocolate coating is the final result of the elaboration and transformation process of cocoa beans. In short, it is a very good quality product ideal for baking.
Su use has a fascinating history that goes back centuries. It is said that the first signs of chocolate coatings are found in 18th century Europe, where it was used mainly in the form of a hot beverage or in solid tablets. Over time, confectioners discovered that melting chocolate and applying it as a coating on desserts produced a delicious and visually appealing result.
The evolution of chocolate coatings has been constant over the years and has been in constant evolution with the different chocolate coating recipes on the market. Always with new production techniques and innovative flavors that have allowed confectioners to create true masterpieces.
Today we know how to make how to make couverture chocolate for all kinds of uses. are a fundamental part of creative confectionery, allowing a wide variety of decorations and taste combinations that delight sweet lovers all over the world.
Definition and characteristics of a chocolate coating
The chocolate used in couverture is distinguished from others by its high proportion of cocoa butter, which makes it possible to obtain a fluid and uniform texture when melted. This feature is essential to achieve a glossy and smooth finish on cakes, biscuits and various sweets.
This type of
chocolate coating for companies
is usually presented, depending on availability, in
drops, callets, disks or cubes.
The product can be adapted to the specific needs of different recipes. To maintain its quality, it is crucial to store it in a cool, dry place, away from direct light and heat sources.
Types of chocolate coatings
There are different varieties of chocolate coatings, such asdark, milk or white chocolate coatings , each with specific uses and unique characteristics. The main features are explained below:
Dark chocolate coating
A dark chocolate coating is characterized by having a high percentage of cocoa, generally higher than 50%, which gives it an intense and bitter flavor. This percentage has nothing to do with quality, but with the intensity of taste.
The main ingredients of the chocolate couverture recipe are cocoa mass and butter and sugar. It is often preferred by those who enjoy a deeper, less sweet taste.
Due to its flavor, this chocolate bath is mostly used as a coating for chocolates or cakes. In our catalog we have different percentages:
- Dark chocolate coating 80%: Mix of beans, mainly African. Product with intense cocoa flavor. Subtle and smooth, it combines excellently with fillings thanks to its high cocoa butter content.
- Dark chocolate coating 72%: Mix of beans from different origins. Round flavor with fruity touches that combines ideally with nuts. The one we use for our dark chocolate nougat.
- Dark chocolate coating 62%: The combination of beans, mainly of African origin, results in a product with a slightly vanilla flavor and rounded taste, which is fantastic for fillings. Its high butter content leaves a very pleasant sensation of freshness in the mouth.
- Dark chocolate coating 50%: Bean mixture. Product sweet with a mild dark chocolate flavor. Great for dipping lactose-free sweets.
Milk chocolate coating
In contrast to dark chocolate, milk chocolate couvertures are characterized by having milk in their composition and by having a lower percentage of cocoa, generally around 30-40%.
This combination gives it a sweeter feel and creamy texture, making it a popular choice for those who prefer a softer, sweeter experience and a favorite among children. Product with a caramel, dairy and cocoa taste (reminiscent of Swiss chocolate).
In turrones la colmena we use the Cobertura de chocolate con leche for companies to make Chocolate Nougat with Milk and Almonds.
White chocolate coatings
A white chocolate couverture differs significantly from other varieties because it does not contain solid cocoa. Its main components are butter, sugar and powdered milk, which gives it a very sweet flavor and a velvety texture. Its particular light color makes it stand out in various presentations.
Ruby chocolate coating
This pink colored chocolate is made with ruby cocoa beans from Ecuador. A special drying process is carried out to protect the special color and taste of this fruit. Product with natural red fruit flavor, with acid and milky touches.
Flavored chocolate coatings
In recent years, there has been a growing trend to use cocoa coatings with specific aromas and flavors, such as lemon, strawberry or caramel. Ask us about these specialties.
Uses of chocolate coating
Although all the chocolate coatings we sell have a good performance and are easy to apply both in industry and in bakeries. The choice of one or the other will depend on the final use for which it is intended.
Some of the most traditional uses are for chocolates, cake toppings, molding, coating and dipping, graveling, ice cream and fillings.

The Ideal Chocolate Coating: Tips and Advice for a Perfect Finish
We think that the perfect chocolate coating for everything does not exist, it always depends on the recipe you want to make with it.
Some customers tell us that the ideal confectionery coating is the cheapest one. We know that a determining factor in the choice of the product is the price of cocoa, which determines the price of artisan chocolate couverture. But we believe that investing in good raw materials, in addition to improving a recipe, is profitable.
The
best
cocoa coating will always be the one that adapts to most of the preparations you make in your bakery. For example, a chocolate chocolate coating for cakes may not be suitable for making nougat. It is important to follow the manufacturer’s instructions for each type of coating, as well as the melting and tempering temperatures.
Choosing high quality ingredients is critical to making a brilliant and delicious chocolate couverture recipe.
Key ingredients in a chocolate coating
The quality and type of raw material used to manufacture a chocolate coating are crucial to obtain an optimum result in confectionery. Each component plays an essential role in the taste, texture and appearance of the final product.
Some of the main components and their special features are described below:
Cocoa and cocoa butter
Cocoa and butter are the main ingredients in any chocolate coating. Cocoa provides the characteristic taste and color of chocolate, while cocoa butter allows the product to melt and coat properly, making recipes easy.
- Cocoa: The concentration of cocoa varies among the different types of chocolate coating. In dark chocolate, the percentage of cocoa is higher, providing a more intense flavor and a firmer texture.
- Cocoa butter: It is the natural fat found in the cocoa bean. Its high fat content allows the product to melt and melt at a delicate temperature and solidify with an attractive sheen. The quantity and quality of the cocoa butter directly influence the fluidity and malleability of the coating.
Sugar and milk
Sugar and milk are components used to balance the chocolate flavor and add creaminess, almost like a sauce.
- Sugar: Used to sweeten the chocolate coating. The amount of sugar varies according to the recipe and type. Milk and white chocolate have higher sugar content, while dark chocolate generally contains less.
- Milk: In the form of powdered or condensed milk, milk adds a creamy texture and mild flavor. It is especially important in milk and white chocolate, where milk is a vital component.
Additional ingredients for chocolate coatings
In addition to cocoa beans, cocoa butter, sugar and milk, chocolate couverture can include others in its recipe to improve its texture and stability.
- Soy lecithin: An emulsifier that helps to combine the ingredients evenly, improving the final texture.
- Flavorings: Such as vanilla are added to enhance the natural flavor of the chocolate.
