I'm fairly new to chocolate making and I've been trying to figure out the best type of chocolate to use. I have read that I should use "couverture" chocolate, but I'm not sure if this term even applies anymore. Only a few chocolate makers advertise their chocolate as couverture, but every baking chocolate I have found appears to have a cocoa butter (from the nutritional facts) percentage over the 32% or more definition that Wikipedia offers: (I would post a link here but I'm not allowed to so just look up "couverture chocolate" on wikipedia.) In other contexts I have heard couverture defined as any good quality chocolate that doesn't use ingredients like vegetable oil. My question is: is couverture a term I still need to look for in chocolate or can I simply buy any good quality baking chocolate? Thanks!