Dark chocolate couverture must be heated to what temperature compared to milk chocolate and white chocolate during the melting stage?

Dark chocolate couverture must be heated to a higher temperature during the melting stage compared to milk chocolate and white chocolate due to its composition. Dark chocolate generally contains a higher percentage of cocoa solids and cocoa butter, which allows it to withstand higher temperatures before the fat starts to separate.

This characteristic means that dark chocolate can be tempered at temperatures ranging from approximately 30°C to 32°C (86°F to 90°F). On the other hand, milk chocolate and white chocolate, which contain more sugar and milk solids, require lower melting temperatures (around 26°C to 28°C or 78°F to 82°F for milk chocolate and slightly lower for white chocolate).

Properly heating dark chocolate is crucial for achieving the right texture and sheen, particularly when it comes to tempering, which is essential for ensuring that the chocolate has a nice snap and maintains its form when cooled. This difference in melting point is important for those working with chocolate in professional pastry settings.