Couverture chocolate

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Warmed couverture chocolate for baking.

Couverture chocolate is used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits, or as the chocolate used in chocolate fountains.

Couverture chocolate should not be confused with "covering chocolate" or "cooking chocolate", that is often a synthetic product containing only very little or sometimes no cocoa solids at all. ^[1]