What distinguishes couverture chocolate from other chocolates?

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The main idea being tested is how the fat that’s used in chocolate sets couverture apart from other chocolates. Couverture uses a higher amount of cocoa butter as its fat source, which is what gives it the smooth melt, strong snap, and glossy finish when properly tempered. Saying that it contains only cocoa butter and no other fats emphasizes that the defining feature is the cocoa butter-based fat, rather than added fats from other sources. In contrast, other statements about milk solids or sugar content don’t capture what makes couverture behave differently in tempering and finished texture.