Kuvertüre is a chocolate coating mass that is mainly used for coating cakes, tarts and pralines. As chocolate coating has a higher cocoa butter content than chocolate, it becomes slightly thinner when heated and is therefore better suited for coating. In addition, after drying, chocolate coating becomes glossy and firm. Chocolate coating consists of cocoa mass, cocoa butter, 30-50% sugar and up to 5% vegetable fats. Chocolate glaze tastes dark. It should be melted between 31-32° C in a water bath. Whole milk chocolate coating has slightly less cocoa mass, but more cocoa butter, sugar and whole milk powder. It tastes slightly sweet.