Domori couverture white 35%, 1 kg

This couverture is a treat for everyone who loves white chocolate. The typical sweet taste of white chocolate is rounded off by the taste of Guetzli and vanilla, the feel is wonderfully creamy. The drop shape makes tempering particularly easy and the couverture is also perfect for ganache and fine desserts.

Dark couverture - tempering

Melt over the water bath or in the tempering device two thirds of the final desired mass at a maximum of 45 degrees. Add the last third of the couverture, reduce the temperature from the stove or tempering unit and stir gently until the mass reaches 26-27 degrees and then reheat to 29-33 degrees.
Once everything has melted, you can do a test. If the couverture sets up nicely, becomes solid and has a nice sheen, it has been tempered correctly and is ready for further processing. For this method a Temperature control unit not absolutely necessary, but in any case very helpful. A more detailed description of the tempering process can be found at 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 create an impressive cake border with the help of a chocolate comb, some PVC foil and dark couverture. You can also create an extraordinary drip for your cake with light and dark couverture.

The couverture tastes particularly good in praline fillings. A passion fruit or champagne filling can be made from white couverture. Combinations with light honey ganache and a nut-milk ganache also taste great.

Exotic fruit caramel

150 g fruit puree Exotique
90 granulated sugar
30 g Domori couverture white 38 %
20 g butter (part 1)
30 g butter (part 2)

Here's how:
1. Heat the fruit puree in a small pan at low temperature.
2. Cover the bottom of a larger pan with some granulated sugar and set it to the highest heat. As soon as half of the sugar has melted, you can stir it with a flat whisk.
3. Gradually add the rest of the sugar, reduce the heat a little and make sure that the sugar does not stick to the edges.
4. All the sugar crystals should now have dissolved and the sugar should be golden brown in color.
5. Now deglaze the caramel with 20 g of room-warm butter (part 1) and stir briefly but quickly.
6.Now slowly add the warmed fruit puree in about 3 parts, stirring well.
7. Then remove the pan from the heat and add the 30 g white couverture.
8. As soon as the caramel has cooled down a bit (about 40 °C), add the remaining room-warm butter (part 2).
9.Pour the mixture into a bowl, cover with cling film and place in the refrigerator for about 1 hour.
10. Now you can fill hollow praline balls or praline shells with the mixture.

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 to 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! Here to the chocolate courses