Couverture

Also known as Coating Chocolate.

French for 'covering', from couvrir, 'to cover'.

A term used to describe professional-quality chocolate with a high percentage of cocoa butter (at least 32%, and as high as 39%). Other important factors include bean quality and the particle size of ground bean. The extra cocoa butter makes it easier to work with and allows for a thinner, smoother, shinier coating shell than non-couverture chocolate. It has just the right texture and consistency to be used for hand-dipping chocolates, and may also be used for enrobing.