Domori dark couverture, Peru 72%, 0.5 kg

Domori Dark couverture, Peru 72%, 0.5 kg

Fresh, floral, delicately caramel and accompanied by a light acidity, this couverture delights in every possible form. The drop shape is perfect for tempering, making it easier to cast hollow shells and figures as well as creating decorations. Thanks to its rich flavour, it also turns a simple Ganache into a real treat.

The beans are Apurimac cacao — a Trinitario hybrid created in the 1990s through a double hybridisation of ICS95 with IMC67 and a further cross with Nacional. It is cultivated according to South American tradition, between the rivers Ucayali and Marañon in the hinterland of Peru.

With its complex and balanced flavour, the couverture can be used for a wide variety of treats. Dessert creations, Pralines and Chocolate bars shine in a new light and offer wonderful new flavours.

Dark couverture - tempering

Melt two thirds of the final desired quantity over a bain-marie or in a tempering device at 45 degrees. Add the last third of the couverture, reduce the heat from the stove or tempering device and stir gently 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 processed further. 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. You can, for example, use a Chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. 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 your own Chocolate bars or figures from the finest couverture? 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 process couverture into hollow figures and Chocolate bars, as well as how to create refined 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.