couverture

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

Phonetic (Standard)IPA

noun

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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Word History and Origins

Origin of couverture¹

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

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Example Sentences

Examples have not been reviewed.

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

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

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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.

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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.

From

couvert couzin

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