Couverture Chocolate: Everything You Need To Know

Couverture chocolate is a type of chocolate used to make pastries, bonbons, truffles, and other confections. But is it any different to normal chocolate?

Simple answer: Yes. 

Couverture contains a higher cocoa butter content than a normal bar of chocolate. This added cocoa butter makes the chocolate easier to work with. It also gives the chocolate a glossier finish when it’s tempered. 


The core ingredients of high quality couverture chocolate shouldn’t be any different to a chocolate bar. These include:

  • Cocoa solids
  • Cocoa butter
  • Sugar
  • Milk powder (if it’s milk chocolate)
  • Emulsifier (lecithin)

Good quality couverture shouldn’t contain any vegetable fats, such as palm oil. Small amounts of lecithin (usually from sunflower or soy) is added to improve the workability with the chocolate. 

In Europe and the USA, coverture must contain over 35% cocoa solids, including a minimum of 31% cocoa butter.

How to use couverture chocolate

‘Couverture’ comes from the french word ‘to cover’ or ‘to blanket.’ It’s used by professionals to garnish, coat, dip and mold confections. 

You can eat couverture like normal chocolate. In fact, you should definitely try it before you use it. Good quality coverture can make a huge difference in flavour for filled chocolates and bonbons.

Couverture can also be used for baking. However, since it contains a higher percentage of cocoa butter, and therefore fat, it might influence your bake. If a recipe requires melted chocolate, then it’s probably better to go for a normal chocolate bar.

Where to buy couverture chocolate


Michel Cluizel
Dark 85%
$$$⭐⭐⭐See on Amazon
Dark 70%
$$⭐⭐⭐See on Amazon
Dark 66%
$$⭐⭐⭐See on Amazon
Dark 60%
$See on Amazon
Cacao Barry
Dark 58%
$$⭐⭐See on Amazon
Dark 55%
$See on Amazon
Milk 40%
See on Amazon
Cacao Barry
Milk 38%
$$⭐⭐See on Amazon
White 35%
$$$⭐⭐⭐See on Amazon
Cacao Barry
White 29%
$$⭐⭐See on Amazon

  1. Robin says:

    Thank you for this informative article. I have a question I hope someone can answer. I have been researching chocolate for a few weeks. I have read that chocolate liquor is equal parts cocoa solids and cocoa butter in liquid / paste format, and that it is used as a base for making chocolate. So if chocolate liquor is roughly 50% cocoa butter how can couverture chocolate only have 35% cocoa butter? Is the chocolate liquor somehow modified so that it contains less fat? Would really appreciate understanding how this works.

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