Quality chocolate made with at least 32% cocoa butter. To be properly labeled as “couverture”, it must contain 32-39% of cocoa butter, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the balance, and up to 1% may be made up of vanilla, and sometimes soy lecithin.
Professional chocolatiers used couverture for dipping, coating and molding.
