Domori couverture white 35%, 1 kg

Domori Couverture Weiss 35%, 1 kg

This couverture is a treat for anyone who loves white chocolate. The typically sweet taste of white chocolate is rounded off by the flavour of biscuits and vanilla, and the texture is wonderfully creamy. The drop shape makes tempering particularly easy, and the couverture is also perfect for Ganache and fine desserts.

Dark couverture - Tempering

Melt two thirds of the total amount you need in a bain-marie or in a tempering device at a maximum of 45 degrees. Add the remaining third of the couverture, reduce the heat from the stove or tempering device and stir gently until the mixture reaches 26–27 degrees, then warm it back up to 29–33 degrees.
Once everything has melted, you can do a test. If the couverture sets nicely, becomes firm and has a beautiful sheen, it is correctly tempered and ready for further processing. For this method, a tempering device is not strictly necessary, but it is certainly very helpful. A more detailed description of the tempering process can be found on our blog.

Couverture – Uses

With the tempered couverture you can now cast your own Pralines, make Chocolate bars and refine them individually with other ingredients, or create elegant chocolate decorations. For example, using a Comb scraper, some PVC film and Dark couverture, you can create an impressive cake border. An extraordinary drip for your cake can also be made with light and Dark couverture.

The couverture tastes particularly good in Praline fillings. White couverture can be used to make a passion fruit or champagne filling. Combinations with a light honey Ganache and a nut-milk Ganache also taste excellent.

Exotic Fruit Caramel

150 g fruit puree Exotique
90 g caster sugar
30 g Domori Couverture Weiss 38 %
20 g butter (part 1)
30 g butter (part 2)

Here's how:
1. Heat the fruit puree in a small saucepan over low heat.
2. Cover the bottom of a larger saucepan with a little caster sugar and place it on the highest setting. Once half the sugar has melted, you can stir it with a flat Whisk.
3. Gradually sprinkle in the remaining sugar, reduce the heat slightly and make sure the sugar doesn't stick to the sides.
4. All the sugar crystals should now be dissolved and the sugar should have a golden-brown colour.
5. Now deglaze the caramel with 20 g of room-temperature butter (part 1) and stir briefly but briskly.
6. Now slowly add the warmed fruit puree in about 3 portions, stirring well each time.
7. Remove the saucepan from the heat and stir in the 30 g of white chocolate.
8. Once the caramel has cooled slightly (approx. 40 °C), add the remaining room-temperature butter (part 2).
9. Pour the mixture into a Bowl, cover it with some cling film and place it in the fridge for approx. 1 hour.
10. You can now fill Hollow praline balls or Praline shells with it.

Chocolate courses at miniSchoggi

Would you like to dive deeper into the world of chocolate? Would you like to make your own Chocolate bars or figures from the finest couverture? We offer various courses on the subject of chocolate, so there is sure to be something for you too. With us you'll learn the correct tempering, how to work couverture into hollow figures and Chocolate bars, as well as how to make exquisite decorations such as edible high heels. We would be delighted to welcome you to one of our courses soon! Click here for the chocolate courses