Couverture chocolate

A high-quality chocolate with extra cocoa butter, so it melts to a thin, fluid consistency for dipping, molding and coating; it must be tempered to set glossy and snappy.

Couverture chocolate: A pile of dark couverture chocolate discs with a bowl of smooth, fluid melted chocolate
  • Baking ingredients and additives

Also called: couverture

Couverture contains more cocoa butter than most eating or baking chocolate. In the European Union it must have at least 31% cocoa butter. That extra fat makes melted couverture flow easily, so it forms thin, even shells on bonbons and smooth coatings on cakes and truffles.

Couverture needs proper tempering to set shiny and snap cleanly. Dark couverture is usually melted completely, cooled and then brought to a working temperature of about 88 to 90°F (31 to 32°C). It comes in dark, milk and white versions, often as small discs.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Couverture chocolate (Q651462), Wikidata