Couverture chocolate is also known as which type of chocolate?

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Couverture chocolate is a premium chocolate designed for tempering, coating, and decorating in professional pastry, thanks to its high cocoa butter content. In the world of confectionery, this style is commonly called confectioners' chocolate, since it’s the form favored by candy makers and chocolatiers for enrobing and smooth, glossy finishes. The other options refer to different products: baking chocolate is usually unsweetened or bittersweet for baking; white chocolate contains cocoa butter but no cocoa solids; cocoa powder is the fat-free portion of the cacao. So confectioners' chocolate is the best name for couverture.