Couverture is used mainly by professionals because it is a lot
more temperamental to work with. It contains only cocoa solids,
cocoa butter, and sugar (and milk solids in the case of milk
chocolate couverture). In order to be properly labeled as
"couverture", the percent of actual cocoa butter must be between
I'm not sure what is meant by "plain chocolate." If you just
mean chocolate chip kind of chocolate, then that more depends on
the brand, but basically it's chocolate with less cocoa butter than
couverture (and thus less of the "melt in your mouth"
Although Couverture means 'coating' in FrenchCoating chocolate
is NOT couverture. It is used for coating things like candies and
uses vegetable oil instead of cocoa butter, so it's very easy to
work with, but doesn't have the nice richness of
Couverture chocolate is indeed used mainly by professionals, cooks, and chocolatiers. It is often used for making high quality candies such as candy bars, truffles, and etc. because it melts smoothly, but needs tempering.
Plain chocolate is also known as Dark Chocolate which is a chocolate with out milk. This chocolate is known for it's great health benefits.
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