Couverture chocolate - has a higher cocoa butter content (usually minimum 32%) than normal chocolate, which gives a glossier finish and makes a thinner chocolate shell. To melt chocolate, bring a saucepan of water to the boil then remove from heat. Place chocolate in a bowl over saucepan and leave to melt for 5-10 minutes. Do not allow steam to come into contact with melting chocolate, or chocolate will ‘seize’ and go grainy. Do not stir chocolate until it has completely melted, as this can also cause it to seize. If chocolate does seize, stirring in a small amount of butter may return it to normal texture.