Couverture [koo-vehr-TYOOR] n. Glossy chocolate designed for coating with very high ratio of cocoa butter.
Couverture is a professional confectionary term for chocolate that has at least 32% cocoa butter, and usually as much as 35% to 39%. This higher cocoa butter content allows the chocolate to form a thinner, more delicate coating on candies and pastries, and it also has a much higher liquidity. In other words, when you melt it it's going to be thinner and more liquid and thus more easy to pour.
