Domori milk couverture, Criollo 38%, 1 kg

Domori Milk couverture, Criollo 38%, 1 kg

Criollo beans are very rare and difficult to cultivate. When it does work out, however, you are rewarded with a melt-in-the-mouth couverture with a round, velvety, and sweet flavour. Because the beans, unlike other varieties, contain no tannin, no bitter taste or slightly furry feeling on the tongue can be found in this couverture.

There is very little chocolate made with Criollo beans on the market, and Milk chocolate versions are an even smaller minority. In this couverture you will find the typical caramel flavour as well as a velvety Liquid aroma of papaya, wood, and dates. Delicate notes of tobacco and nuts round the whole thing off.

Today all Criollo beans come from Venezuela, where research and careful propagation of trees with suitable genetics ensures the survival of this delicate variety. Because they are extremely sensitive to changing environmental conditions as well as pests and diseases, cultivation is exceptionally demanding. Even the Mayas and Aztecs therefore preferred to grow higher-yielding and more robust varieties, which caused biodiversity to decline further.

Thanks to the efforts of Domori, the Franceschi family, and many other Venezuelan cocoa farmers, more than ten Criollo varieties are being cultivated again today. Their share of the world market is nonetheless less than 0.0001%, making this couverture an exceptionally exclusive and refined variety.

Thanks to the practical drop shape, it can be tempered very easily and is therefore ideal for moulding Pralines, Chocolate bars, and much more. Its delicate Liquid aroma also gives Ganache, creams, and puddings an outstanding flavour, while the velvety texture provides a lovely mouthfeel. With this couverture you can't go wrong with any creation!

Milk couverture – tempering

Melt two thirds of the total amount you ultimately need over a bain-marie or in a tempering device at 45 degrees. Add the remaining third of the couverture, reduce the heat from the hob or tempering device, and stir gently until the mixture has reached 27–28 degrees, then warm it back up to 31–32 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. A tempering device is not strictly necessary for this method, 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 mould your own Pralines, make Chocolate bars and refine them individually with other ingredients, or create elegant chocolate decorations. For example, you can use a Chocolate mold to pour a droplet-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. Various nut creams such as hazelnut or almond as well as a soft caramel go wonderfully with this Milk couverture Ganache.

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 topic 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, and also how to create exquisite 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.