Couverture chocolate is a high-quality chocolate made with a higher percentage of cocoa butter than regular chocolate. That extra cocoa butter makes it melt more smoothly and coat things beautifully, which is why professional bakers and chocolatiers love it for dipping, molding, and tempering.
To legally be labeled couverture in many countries, the chocolate must contain at least 31% cocoa butter — though many high-end versions go even higher for extra shine and snap.
If you want glossy truffles, snappy chocolate shells, or flawless decorations, couverture is the gold standard.
You can learn more about working with it in The Chocolate Lab.
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