All of the above are couverture chocolates, a term for all chocolate that is at least 32 percent cocoa butter.

Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%).

A cheaper alternative to couverture chocolate is chocolate-flavored syrup, also called "chocolate coating".

Contains all you need to make delicious choccies, including couverture chocolate which has a high proportion of cocoa butter - and therefore a better flavour.

Or "dark couverture chocolate"?

Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering).

Some brands of couverture chocolate are packaged tempered, and others are packaged untempered.

Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow.

The Guittard Chocolate Company is an American-based chocolate maker which produces couverture chocolate using original formulas and traditional French methods.

BASIC GANACHE Time: 30 minutes plus cooling 1 pound bittersweet couverture chocolate, like Valrhona 1 cup heavy cream.

Couverture chocolate should not be substituted when semi-sweet, bittersweet, or unsweetened chocolate is called for in a recipe, as the increased cocoa butter content and the sugar content may alter the finished product.

Chocolate coating is already in liquid form and costs much less than couverture chocolate - although many would argue that the extra expense of gourmet Belgian couverture chocolate is more than worth it.

The term "couverture chocolate" should not be confused with "chocolate in retail packs ", "compound chocolate" or "summer coating": these products have a lower percentage of solids, and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring.