Domori dark couverture 66%, 1 kg

Dark chocolate can be used in many ways, including this melt-in-the-mouth couverture. With 66% cocoa content, it is not too dark even for milk chocolate lovers and yet wonderfully aromatic. The strong cocoa note is surrounded by coconut and hazelnut notes as well as the taste of spices and bread crust.

The aromatic beans come from the natural crossing of Guayana and Amelonado cocoa and belongs to the family of Forastero cocoa. In the practical drop form you can use the couverture both for tempering, for processing in dessert or ganache or simply for snacking.

Dark couverture - tempering

Melt over the water bath or in the tempering device two-thirds of the final desired mass at 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 28-29 degrees and then reheat to 32-33 degrees.
Once everything has melted, you can do a test. If the couverture sets up nicely, becomes solid and has a nice sheen, it is properly tempered and 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 use a chocolate comb and PVC film to make great chocolate strands and then place them on a small dessert. An extraordinary drip for your cake can also be made 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.

Crunchy coffee ganache recipe

120 g Domori dark couverture 66%

20 g Cocoa butter

80 g whole cream

5 g Sorbitol

10 g Glucose

10 g butter

20 g Mocha paste

40 g Cocoa nibs
Praline hollow balls or praline shells

Here's how:
1. In a pan, boil the whole cream together with butter, glucose and sorbitol.
2. Put the couverture in a bowl with the cocoa butter. As soon as the cream mixture boils, you can add it to the bowl with the couverture and let it stand for about 1 minute so that the mixture can melt slightly.
3. Then add the mocha paste and mix everything into a homogeneous mass. You can increase or decrease the amount of paste to your liking, depending on how intense you want the coffee flavor.
4. Finally, add the cocoa nibs, which provide a nice crunch.
5. Mix the ganache well, fill it into a piping bag and then let it cool down a bit at room temperature.
6. Now you can fill either hollow praline balls or praline shells with it.

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.