Couverture chocolate (/ ˈkuː.vər.tʃʊər /) is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. [1] This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.
Couverture is the name given to a certain class of high-quality chocolate. All chocolate bars contain many of the same base ingredients— cocoa solids, cocoa butter, sugar, and perhaps additives like vanilla, soy lecithin, or milk powder. Couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter ...
What Is Couverture Chocolate? Couverture chocolate, more commonly referred to simply as 'couverture,' is a dark, milk, or white chocolate formulated with extra cocoa butter (fat of the cocoa bean). The name couverture is derived from the French verb couvrir, which means "to cover."
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Couverture (koo-vehr-tyoor) comes from the French word “couvrir” meaning to cover or coat. This chocolate is of very high quality and is almost exclusively used in the candy, pastry and baking industry for dipping, coating, and molding.