Valrhona dark couverture, Caraibe 66%, 250 g

Valrhona dark couverture, Caraibe 66 %, 250 g

Valrhona Couverture Caraibe 66 % belongs to the "Mariage de Grands Crus Blends" range. With this range, Valrhona offers complex chocolate blends with exclusive flavors. It is common for couvertures in this range to blend fine cocoas from different growing regions 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 its sophisticated taste and outstanding 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 chocolate bars, new praline creations or unusual dessert variations, with Caraibe you can discover a new world of chocolate.

Dark couverture - tempering

To temper the couverture, melt two thirds of the desired mixture to 45 degrees. Then leave the mixture to cool, add the last third of the couverture, stir gently until it has reached 28-29 degrees and then reheat it to 31-32 degrees. Once everything has melted, you can do a test. If the couverture thickens nicely, becomes firm and has a nice sheen, it is at the right temperature and can be processed further. For this method, a Temperature control unit not absolutely necessary, but in any case very helpful. You can find a more detailed description of the tempering process on our Blog. 

Couverture - Use

You can now use the tempered couverture to make your own pralines, produce 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 edge for your cake using light and dark couverture.

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