Domori dark couverture, Peru 72%, 0.5 kg

Fresh, floral, delicately caramelized and accompanied by a slight acidity, this couverture delights in all kinds of shapes. The drop mold is perfect for tempering, which facilitates the casting of hollow shells and figures, as well as the creation of decorations. Thanks to its rich flavor, it also makes a simple ganache a real treat.

The beans are Apurimac cacao. This is a Trinitario hybrid, produced in the 1990s after a double hybridization of ICS95 with IMC67 and another cross with Nacional. It is grown according to South American tradition, between the Ucayali and Marañon rivers in the hinterland of Peru.

With its complex and balanced flavor, the couverture can be used for various treats. Thus, dessert variations, pralines and chocolate bars shine in new splendor and offer wonderful new flavors.

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 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.

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.