Couverture chocolate

Couverture chocolate
	Warmed couverture chocolate for baking
Type	Chocolate
Main ingredients	Cocoa solids, cocoa butter, sugar
	Media: Couverture chocolate;

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.

^ Carole Bloom, CCP (19 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. John Wiley & Sons. pp. 372–. ISBN 978-0-7645-7645-4.

[CCP2007-1] Carole Bloom, CCP (19 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. John Wiley & Sons. pp. 372–. ISBN 978-0-7645-7645-4.

[1]