How does couverture chocolate differ from regular chocolate?

Couverture chocolate is distinctive because it has a higher amount of cocoa butter compared to regular chocolate. This increased cocoa butter content gives couverture chocolate its exceptional fluidity and melting properties, making it ideal for coating confections and creating chocolate masterpieces. The higher cocoa butter content allows for a smoother texture and better shine when tempered, which is crucial for professional chocolatiers.

While options discussing sugar levels or cocoa solids might touch on characteristics of various chocolate types, they do not accurately represent the defining feature of couverture chocolate. Additionally, couverture chocolate can be made from dark, milk, or white chocolate variations, meaning that a specific composition related to milk is not a definitive factor for it. Overall, the emphasis on elevated cocoa butter content is what sets couverture apart, leading to its favored use in professional chocolaty applications.