Domori dark couverture, Criollo 75%, 1 kg

Domori Dark couverture, Criollo 75%, 1 kg

Criollo is a very fine but unfortunately rare cacao variety. The trees are sensitive and react quickly to unfavourable weather conditions, diseases and parasites. If you nevertheless take on the effort and cultivate them, you are rewarded with an extraordinary chocolate.
Since Criollo contains no tannin, unlike other cacao varieties, it never leaves a furry feeling on the tongue; instead it feels delicate and velvety. It is also wonderfully aromatic, without bringing strong sour or bitter flavours. The couvertures made from it have a rich taste — rounded and sweet — and contain only a few ingredients to develop their full potential.

In this couverture you will find fruity notes such as dried apricots and dates alongside typical dark chocolate aromas like vanilla. A hint of wood and bourbon joins in as well. The acidity is only mildly pronounced, giving the flavour a delicate and rounded character.

This couverture thus opens up entirely new possibilities for sweet creations. Whether a Chocolate bar, new Praline creations or unusual dessert variations — with this fine couverture you will discover a whole new world of chocolate.

Dark couverture - tempering

Melt two thirds of the total quantity you need in 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 carefully until the mass reaches 28–29 degrees, then warm it back up 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 correctly tempered and ready to be worked with. 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 Chocolate mold you can cast a drop-shaped decoration that can then adorn a small dessert or a cake. An extraordinary border for your cake can also be made with light and dark couverture.

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

Chocolate courses at miniSchoggi

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