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.