Couverture Chocolate is a high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with the processing, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.

Couverture is used by professionals for dipping, coating, molding and garnishing. When melted is becomes very fluid, giving a smooth, thin coating to dipped truffles and candies. Must be tempered before use to stabilize the cocoa butter.

It is sold wholesale or in specialty food stores. Do not substitute couverture when semi-sweet or bittersweet chocolate is called for in a recipe, as the increased cocoa butter content will alter the finished product. It is an expensive chocolate which is "wasted" when combined with other ingredients.

Do not confuse the term couverture with confectionery, compound or summer coating.

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