Chocolat riche en beurre de cacao, utilisé en pâtisserie et en confiserie.
Couverture is a term describing professional-quality coating chocolate that is extremely glossy. It usually contains a minimum of 32 percent cocoa butter, which enables it to form a much thinner shell than ordinary CONFECTIONERY COATING. Couverture is usually only found in specialty candy-making shops.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.