What type of chocolate is most suitable for tempering?

Couverture chocolate is the most suitable type for tempering due to its high cocoa butter content and specific formulation designed for melting, cooling, and reheating. This type of chocolate contains at least 31% cocoa butter, which allows it to flow smoothly and gives it a glossy finish when tempered correctly.

Tempering is a process that stabilizes the chocolate's crystal structure, resulting in a firm, shiny product that snaps when broken and has a pleasant mouthfeel. Couverture chocolate's balance of cocoa solids, cocoa butter, and sugar ensures that it can be tempered effectively, leading to optimal results in various applications such as enrobing, molding, and garnishing.

Other options like white chocolate and candy melts lack the same functionality; they may not temper in the same way due to lower cocoa butter content or different formulations that don't provide the desired texture or shine. Baking chocolate, while suitable for baking, often has a higher fat content and may not have the right balance needed for successful tempering either. Thus, couverture chocolate stands out as the best option for those looking to master the art of chocolate tempering.