Definition: Couverture chocolate is a distinction given to chocolate that contains a very high percentage (at least 30%) of cocoa butter. The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the tongue. Because of these properties, couverture chocolate is the preferred chocolate for tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate varieties.
Pronunciation: koo-ver-TYOOR
Common Misspellings: Coverture, couveture
