What is another name for couverture chocolate?

Couverture chocolate is specifically designed for coating and enrobing confections due to its high cocoa butter content, which gives it a smooth, glossy finish when tempered properly. This type of chocolate is often used by professional chocolatiers because it melts beautifully and sets with a desirable texture.

The other names listed do not accurately describe couverture chocolate. Plain chocolate typically refers to chocolate that does not contain added ingredients for flavor or texture enhancements. Bittersweet chocolate is defined by a higher ratio of chocolate liquor to sugar, but it lacks the specific properties associated with couverture. Cooking chocolate is often formulated for baking and may not possess the same qualities necessary for a professional finish. Confectioner's chocolate, which generally refers to a different type of chocolate used primarily for candy making, also does not encompass the premium qualities of couverture chocolate intended for high-end pastry applications. Thus, the correct term that closely aligns with the characteristics of couverture chocolate is indeed confectioner's chocolate, reflecting its use in quality confections.