couverture

American  

[kuhv-uh-cher, koo-vuh-, koo-vuh-cher] / ˈkʌv ə tʃər, ˈku və-, ˌku vəˈtʃər /

noun

1. Also called couverture chocolate.  a superior grade of chocolate used especially for coating and dipping, containing a higher proportion of cocoa solids and cocoa butter than compound chocolate, which is made with cocoa powder and vegetable oil as well as other ingredients.

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Etymology

Origin of couverture

First recorded in 1920–25; from French: “covering”; covert ( def. ), -ure ( def. )

Example Sentences

Dolcetta Artisan Sweets’ chocolates are crafted by hand in small batches in Seattle using European couverture chocolate with premium fresh ingredients.

From Seattle Times

Until then, the pink confection will officially be known as ruby couverture.

From Washington Post

Valrhona’s line of chocolate items for the confectioner and baker has been expanded to include two new flavors of couverture, the type of chocolate to melt for glazes, truffles and desserts.

From New York Times

Gerbaud uses couverture, a chocolate with a high percentage of cocoa and rich in cocoa butter.

From Washington Post

Using couverture is not a crime: many high-quality, gourmet chocolates are made this way.

From The New Yorker