Domori dark couverture, Criollo 62%, 1 kg

Criollo is a very noble, but unfortunately also rare cocoa variety. The trees are sensitive and react quickly to unsuitable weather conditions, diseases and parasites. If one nevertheless takes the effort and cultivates it, one is rewarded with an exceptional chocolate.
Since the Criollo does not contain tannin like other cocoa varieties, it never leaves a furry feeling on the tongue, instead it feels soft and velvety. It is also wonderfully aromatic without bringing strong sour or bitter flavors. Couvertures made with it have such a rich flavor, are round and sweet, and contain only a few ingredients to reach their full potential.

In this couverture, in addition to fruity notes such as dried apricots and dates, there are also typical flavors for black chocolate such as vanilla. This is joined by a hint of almond milk. The acidity as well as the astringency are only slightly pronounced, making the taste delicate and round.

This couverture offers completely new possibilities for sweet creations. Whether chocolate bar, new praline creations or fancy dessert variations, with this noble couverture you discover a new chocolate world.

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 mold to cast a drop-shaped decoration that can then decorate a small dessert or a cake. 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.

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.