This product can be added into your sweet dishes as a topping for a chocolatey crunch or melty goodness. It can be used in cookies, cakes, cupcakes, pancakes, and melted into coatings for fruit or cake pops, or used to create a decadent white chocolate beverage. Couverture chocolate requires tempering to ensure that it is heated and cooled properly so that the chocolate sets with a glossy finish. It must not be heated above 55 degrees Celcius or 130 degrees Farenheit and it is advisable to use a candy thermometre when melting chocolate. Chocolate should also be melted in a double boiler over water that is hot but not boiling.