Chocolate Couverture Milk (Callebaut)

Couverture chocolate, sometimes called, real chocolate, is made up of cocoa butter and chocolate liquor for the two main ingredients. This translates into a higher quality of chocolate that requires tempering when melting it down.

Tempering is the process of slowly melting, then cooling the chocolate so it keeps a shiny texture. Without tempering couverture chocolate the chocolate will bloom, which is when your chocolate turns white.