Valrhona dark couverture, Caraibe 66%, 1 kg

Valrhona dark couverture, Caraibe 66 %

Valrhona Couverture Caraibe 66% belongs to the "Mariage de Grands Crus Blends" series. With this series, Valrhona offers complex chocolate blends with exclusive flavors. In couvertures that belong to this series, it is common that fine cocoas from different growing regions are mixed to create a special flavor.

Only the best cocoa beans from the Caribbean have been used in the production of the dark Caraibe 66% couverture.

This couverture impresses with thoughtful taste and excellent quality. The dark couverture has an exceptional taste, which is equally convincing with a rounded chocolate note and lightly roasted dried fruit.

Caraibe couverture offers completely new possibilities for sweet creations. Whether it's a chocolate bar, new praline creations or unusual dessert variations, with Caraibe you'll discover a new world of chocolate.

Dark couverture - tempering

To temper the couverture, melt two-thirds of the final desired mass to 45 degrees. Then let the mass cool, add the last third of the couverture, stir gently until it reaches 28-29 degrees and then reheat it to 31-32 degrees. Once it's all melted, you can do a test. If the couverture sets up nicely, becomes solid and has a nice sheen, it is properly tempered and ready for further processing. For this method is a Temperature control unit not absolutely necessary, but in any case very helpful. A more detailed description of the tempering process you will find on our Blog. 

Couverture - Usage

With the tempered couverture, you can now cast your own chocolates, make chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations. For example, you can use a chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. You can also create an unusual border for your cake with light and dark couverture.

Couverture tastes particularly good in praline fillings. With a dark ganache and a little orange cream, you can create delicious fruit truffles, and with pistachio marzipan, you can create fine cut pralines. White couverture can be used to make a passion fruit or champagne filling. For example, various nut creams such as hazelnut or almond go well with a milk couverture ganache.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!