couverture

[kuhv-uh-cher, koo-vuh-, koo-vuh-cher]

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.

Word History and Origins

Origin of couverture¹

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.

Read more on Seattle Times

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

Read more on 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.

Read more on New York Times

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

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

Read more on The New Yorker