Domori dark couverture 66%, 1 kg

Domori Dark couverture 66%, 1 kg

Dark chocolate is incredibly versatile, and this melt-in-your-mouth couverture is no exception. With 66% cocoa content, it's not too dark even for Milk chocolate lovers, yet wonderfully aromatic. The rich cocoa note is complemented by hints of coconut and hazelnut as well as flavours of spices and bread crust.

The aromatic beans come from a natural cross between Guayana and Amelonado cocoa and belong to the Forastero cocoa family. In its convenient drop form, you can use the couverture for tempering, for making desserts or Ganache, or simply for snacking.

Dark couverture - Tempering

Melt two thirds of the desired total amount over a bain-marie or in a tempering device at 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 28–29 degrees, then reheat it to 32–33 degrees.
Once everything has melted, you can do a test. If the couverture sets nicely, becomes firm and has a beautiful sheen, it is properly tempered and ready to work with. A tempering device is not strictly necessary for this method, but it is certainly very helpful. You can find a more detailed description of the tempering process 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 and PVC film you can make beautiful chocolate shards and then place them on a small dessert. You can also create a stunning drip for your cake using light and Dark couverture.

The couverture tastes especially good in Praline fillings. A dark Ganache with a little orange cream makes for delicious fruit truffles, and with Pistachio marzipan you can create refined Cut chocolates.

Crunchy Coffee Ganache Recipe

120 g Domori Dark couverture 66%

20 g cocoa butter

80 g double cream

5 g Sorbitol syrup

10 g Glucose syrup

10 g butter

20 g mocca paste

40 g Cocoa nibs
Hollow praline balls or Praline shells

Here's how:
1. In a saucepan, bring the double cream together with the butter, Glucose syrup and Sorbitol syrup to the boil.
2. Place the couverture together with the cocoa butter in a Bowl. Once the cream mixture comes to the boil, pour it into the Bowl with the couverture and leave it to stand for about 1 minute so the mixture can begin to melt.
3. Then add the mocca paste and stir everything into a smooth, homogeneous mass. You can increase or reduce the amount of paste to your liking, depending on how intense you want the coffee flavour.
4. Finally, add the Cocoa nibs — these give a lovely crunch.
5. Mix the Ganache thoroughly, transfer it to a Piping bag and leave it to cool a little at room temperature.
6. Now you can fill either 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 a range of courses on the subject of chocolate, so there's 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 create elegant decorations such as edible high heels. We'd love to welcome you at one of our courses soon! Click here for the chocolate courses.