IngredientsBaking
Kuvertürecouverture
Chocolate with a higher share of cocoa butter than a bar meant for eating. That is what it is for: coating, glazing, dipping.
Melted it runs thin and lays a fine skin over Lebkuchen, cakes and chocolates. Cold, it breaks with a clean snap.
Schmelzenmelting it
Melt it over a water bath, never straight on the burner. Too hot and it goes dull; one drop of water and it seizes.
For the shine you temper it: melt, cool, warm again a little. Skip that and the coating stays grey and soft.
In Mexikoin Mexico
Easy to find. In the shop ask for chocolate para repostería or cobertura.
Baking shops sell it in blocks and in chips, and the bigger supermarkets carry it too.
Vorsichtwatch out
Chocolate de mesa, meaning Abuelita and the like, is no substitute. It carries cinnamon and a lot of sugar, and the sugar stays gritty.
The cinnamon comes through any glaze. That chocolate is right for champurrado and mole, not for a coating.