Couverture chocolate is high-quality chocolate, a class above compound chocolate. It’s ground to a finer texture during the production process and has a higher percentage of cocoa butter, giving it superior flavour and texture.
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Depending on the quality of the couverture chocolate, it will have a different percentage of cocoa content, fat, and fluidity. For example, chocolate with 57.7% of cocoa content will produce baked goods with a rich dark chocolate flavour and is best used for baking brownies.
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If you’re looking for a coating with deep chocolate flavour, a glossy shine, and a “snap” when you bite into it, be sure to choose couverture chocolate.