Domori milk couverture, Criollo 38%, 1 kg

Criollo beans are very rare and difficult to cultivate. But if it succeeds, you will be rewarded with a melt-in-the-mouth couverture with a round, velvety and sweet taste. Since the beans, unlike other varieties, does not contain tannin, its bitter taste and a slightly furry feeling on the tongue is not found in this couverture.

There are few chocolates with Criollo beans on the market, but milk chocolates are again a minority. In this. Couverture you will find the typical caramel flavor but also a velvety aroma of papaya, wood and dates. In addition, there are fine tobacco and nut notes that round off the whole.

Today, all Criollo beans come from Venezuela, where research and careful breeding of trees with suitable genetics ensure the continuity of this delicate variety. Since they are very sensitive to changing environmental conditions as well as pests and diseases, cultivation is extremely demanding. Even the Mayas and Aztecs therefore preferred to cultivate higher-yielding and more robust varieties, which further reduced biodiversity.

Thanks to the efforts of Domori, the Franceschi family and many other Venezuelan cocoa farmers, today more than ten Criollo varieties are grown again. Nevertheless, their share of the world market is less than 0.0001%, so this couverture is an extremely exclusive and noble variety.

Thanks to the practical drop mold, it is very easy to temper and is thus suitable for pouring pralines, chocolate bars and much more. Its fine aroma also gives ganache, creams and puddings an excellent taste, the velvety texture provides a nice mouthfeel. With this couverture you do nothing wrong with any creation!

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 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.

The couverture tastes particularly good in praline fillings. For example, various nut creams such as hazelnut or almond as well as a soft caramel go well with this milk couverture ganache.

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.