A block of couverture that has the notation 60/40/38 contains what percentages?

The notation 60/40/38 provides a breakdown of the components in the couverture chocolate. In this case, the first number refers to the total cocoa solids, which includes both cocoa butter (fat) and cocoa mass. The second number indicates the sugar content, while the third number represents the percentage of cocoa fat.

Therefore, when interpreting the values as percentages, the notation translates to 60% total cocoa solids, which are made up of both the cocoa mass and cocoa butter; 40% sugar; and 38% cocoa fat. This understanding is essential because it reflects the unique balance of flavors and textures in the chocolate, crucial for pastry applications.

The other options do not accurately reflect the breakdown of components based on the standard interpretation of these numerical conventions in chocolate labeling. This understanding is fundamental for any pastry chef looking to work effectively with chocolate in their creations.