Couverture chocolate

Couverture chocolate refers to a regulated professional chocolate containing at least 35 percent cocoa solids, of which a minimum of 31 percent must be cocoa butter. This high fat content gives it exceptional fluidity when melted, essential for evenly coating bonbons and moulding thin bars. Chocolatiers temper it before use to achieve a glossy finish and a clean snap, distinguishing it from ordinary confectionery chocolate destined for retail.