couverturen.
/ˈkuːvətjʊə/, /ˈkuːvətʃʊə/, /ˈkuːvətʃə/, /ˌkuːvəˈtjʊə/, U.S. /ˈkuvərtʃ(ʊ)ər/ Chocolate suitable for covering sweets, cakes, etc.; a covering layer of such chocolate. Also attributive.
ΘΚΠ
the world > food and drink > food > additive > garnish > [noun] > icing
royal icing1770
couverture1935
pastillage1935
rolled fondant1962
1935 Discovery Nov. 322/2 Condensation occurs on the surface of the sweetmeats, causing ultimate undesirable crystallisation of the sugar in the chocolate couverture.
1951 Good Housek. Home Encycl. 406/2 The exact proportions depend on the purpose for which the couverture is required and the type of centre to be covered.
1951 Good Housek. Home Encycl. 406/2 Couverture chocolate retains a high gloss after melting and cooling.
1959 Good Food Guide 212 A chocolate gâteau ‘consisting of a baba au rhum with a milk chocolate couverture, far too rich, but delicious’.
This entry has not yet been fully updated (first published 1972; most recently modified version published online March 2022).
<
n.1935