Domori dark couverture, Tanzania 68%, 0.5 kg

Domori Dark couverture, Tanzania 68%, 0.5 kg

This Dark couverture is made from Tanzanian Trinitario cocoa beans, which account for around 8% of the world's harvest. Trinitario is a hybrid of Criollo and Forastero cacao, combining some of the aromatic and sensory properties of the former with the strength and high yield of the latter.

It is grown about 10 hours by car from the capital Dar es Salaam, in the Kilombero Valley in the Morogoro region. There, the farm is located in the village of Mbingu, which borders the beautiful Mount Udzungwa National Park.

In terms of flavour, the bean can be described as follows: dominant notes of cocoa and spices with a fruity finish. This makes it perfect for crisp Praline shells, Chocolate bars, refined decorations and melt-in-the-mouth Ganache. Its drop shape makes it ideal for melting and tempering using the seeding method.

Whether it's a Chocolate bar, new Praline creations or unusual dessert variations, this refined couverture opens up a whole new world of chocolate for you.

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. It comes into its own particularly well 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.