Definitions for "Couverture"
The professional term for high quality chocolate coating. It has higher cocoa butter content than some chocolate and has a smooth, fine texture.
French for covering, it is the term for fine plain chocolate.
High quality chocolate that is used to cover or coat confectionery and baked products. It usually used for dipping and coating truffles. It has more cocoa butter than regular chocolate and can come in a variety of flavors due to different percentages of sugar and chocolate liquor (such and semisweet and bittersweet).