Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.
Usage: Make slabs into pieces, keep in double walled melting kettle (double boiler method) and melt at 40 to 50 Degree Celsius. 45% composition.Avoid moisture contact. Do not mix chocolates compounds.High temperature causes lumping and burned particles. You can also melt using microwave. Store in a cool, dry place; away from strong odour and direct sunlight. Recommended Conditions: 20 degrees Celsius and 55% RH Weight : 500 g