Couverture chocolates have cocoa butter and chocolate liquor as main ingredients. This means couverture chocolates require more attention and preparation when being melted down. Couverture chocolates have to be tempered. If not tempered correctly, then the chocolate will bloom (leaving white streaks in your chocolate), or may not even set up properly. When it is tempered correctly, it sets up with a glossy shine, has a snap and melts in your mouth. Gygi is proud to offer couverture chocolates from top brands including Callebaut, Ghiradelli, Guittard, Merckens, Peter's Chocolate and more. Don't let the tempering process overwhelm you. For more information on how to temper chocolate, visit blog.gygi.com and search "Tempering"