Some of the fanciest or most high-end chocolate places use the term “couverture”. You may have heard this, but not quite been sure what it meant. In French, “couverture” is simply the word for “covering” or “coating”. In the world of great chocolate, couverture refers to a finished chocolate which is excellent for dipping or molding. What makes it so? Couverture contains at least 34% cocoa butter, which gives it a wonderful texture and makes it great to work with. In the Cocopotamus chocolate kitchen, we work with some of the best couverture from Switerzland.