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Domori milk couverture 38%, 1 kg
This couverture is a treat for every chocolate lover. The dominant cocoa note is accompanied by flavors of coconut, hazelnut, bread crust and spices. Experience a taste explosion in your mouth with this milk couverture. The couverturedrops are perfect, suitable for tempering with the inoculation method and to make fine chocolates and desserts.
Data sheet
- Weight
- 1 kg
- Country of production
- Italy
- Ingredients
- Cane sugar, cocoa butter, MILK powder, cocoa mass, SOya lecithin
- Cocoa content (cocoa mass, cocoa nibs and cocoa butter)
- 38 %
- Stock note
- Cool and dry at approx. 14 - 18°C
- Variety
- Forastero, cross between Guayana and Amelonado
- Allergens
- May contain traces of soy, milk and nuts.
- Product Lactose Free
- No
- Product suitable for vegetarians
- Yes
- Product Gluten Free
- Yes
- Product Vegan
- No
- Product is kosher certified
- No
- Product is halal certified
- No
Domori milk couverture 38%, 1 kg
The aromatic cacao comes from the natural crossing of Guayana and Amelonado cacao and belongs to the Forastero cacao family. The cocoa flavor is particularly present, but it is accompanied by subtle aromas. These include a subtle scent of freshly baked bread and spices, as well as coconut and hazelnut notes. This balanced yet intense flavor makes it suitable for almost anything. The drops can be easily melted and tempered, moreover, can be baked with it, decorated and also simply nibbled.
Milk 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 27-28 degrees and then reheat to 31-32 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 foil to make great chocolate strands and then use them for small desserts or cakes.
You can also use light and dark couverture to make an unusual drip for your cake. The couverture tastes especially good in praline fillings. For example, use nut creams such as almond or hazelnut or combine the milk ganache with a light coconut ganache.
Champagne ganache
70 g whole cream
10 g glucose
5 g sorbitol
5 g butter
140 g Domori milk couverture 38 %
20 g Marc de Champagne
Here's how:
1. Boil the cream together with the glucose, sorbitol and butter in a pan.
2. Weigh out the required couverture in a bowl and then pour the hot cream over it.
3. Leave the whole thing to stand for 1 minute and then start to mix everything together with the help of a whisk until a homogeneous mass is formed.
4.Leave the finished ganache to stand for a further 5 minutes and then pour in the Marc de Champagne.
5. Mix the ganache well with a whisk or mix briefly with a hand blender.
6. Pour the ganache into a piping bag and seal the opening with a clip. Let the finished ganache stand at room temperature for 20 minutes so that it can cool down a bit.
7. After about 20 minutes, pour the lukewarm, still very liquid ganache into your filling hearts or hollow spheres. Fill the ganache to 2 mm below the opening and let the filled hearts / hollow spheres stand at room temperature for 2-3 hours or overnight so that the ganache dries slightly on the surface.
8. Fill tempered couverture or cake icing into a cornet paper and seal the opening of the chocolates with it until the ganache is no longer visible. Let the couverture set for 10 minutes at room temperature.
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
Nutrition facts / 100 g
Energiewert in kJ | 2416 kJ |
Energiewert in kcal | 580 kcal |
Fett | 39.00 g |
davon gesättigte Fettsäuren | 18.00 g |
Protein/ Eiweiss | 7.50 g |
Salz | 0.00 g |
Kohlenhydrate | 49.00 g |
davon Zucker | 47.00 g |
Ballaststoffe | 1.50 g |
Allergen information
- Material designation
- Milk chocolate couverture
- Cereals and cereal products containing gluten
- Does not contain
- Crustaceans and crustacean products
- Does not contain
- Eggs and egg products
- Does not contain
- Fish and fish products
- Does not contain
- Peanuts and peanut products
- Does not contain
- Soy and soy products
- Contains
- Nuts and nut products
- May contain
- Milk and milk products
- Contains
- Celery and celery products
- Does not contain
- Mustard and mustard products
- Does not contain
- Sesame seeds and sesame seed products
- Does not contain
- Sulfur dioxide and sulfites
- Does not contain
- Lupine and lupine products
- Does not contain
- Molluscs and mollusc products
- Does not contain
- Milk sugar (lactose)
- Contains
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