Couverture (Coating or Dipping) Chocolate

This has a higher percentage of cocoa butter and is not as stable as dark chocolate, so it needs to be tempered before use. (Tempering is a process whereby chocolate is stabilised by melting it, then cooling it before use.) Couverture chocolate is used mainly by the catering industry as it melts and coats easily, and has a glossy finish and an intense chocolate flavour.