Why does properly processed chocolate have a uniform sheen and crisp bite ?
In order to be properly labeled as " couverture " , the product must contain not less than 35 % totaldry cocoa solids , including not less than 31 % cocoa butter and not less than 2.5 % of dry non-fat cocoa solids ; Couverture is used by professionals for dipping , coating , molding and garnishing .