Pasiona, Choba Choba Couverture, 41%

Pasiona, Choba Choba Couverture, 41%, 2kg

Choba Choba Couverture 41% is an extremely noble variety that comes from Fairtrade. The milk couverture captivates with a rich cocoa flavor and exceptional aromas.

Origin and production

Choba Choba has made it its goal to revolutionize the value chain of the chocolate industry. Since its inception, part of the company has belonged to the cocoa farmers themselves, and their share is currently being increased every year. They set the price for their cocoa beans themselves, which means they receive three to four times as much money for a kilo of cocoa beans than other cocoa farmers.

They help develop the chocolates made from them and, together with the two Swiss business managers, select the ingredients that go with the beans. In the case of this couverture, these are raw cane sugar from fair trade in South America and cocoa butter from the Dominican Republic. Thus, the couverture is free of other additives and guarantees a variety of exceptional flavors.

In addition, the local farmers' association, to which all participating farmers belong, receives 5% of Choba Choba's sales each year for its own projects. Thus, Choba Choba in the Amazon basin of Peru is committed to truly fair trade and the influence of cocoa farmers on the market. These come from the Alto Huayabamba Valley, from the communities of Pucallpillo and Santa Rosa.

We at miniSchoggi are very pleased to be the first and so far only in Switzerland to offer such a high quality couverture from a fair trade farm. The equality and participation of cocoa farmers and Swiss entrepreneurs is unique in the industry and so we are especially pleased to be part of it in this way!

The dark couverture is versatile and guarantees the high quality that your creations deserve. Since all cocoa beans come from the same area, this couverture is particularly pure. The high quality processing and the care with which the cocoa farmers harvest, select and combine the beans with other ingredients, create unique flavors and exceptional aromas. Thus, the chocolate pleasure gives great pleasure to all!

Milk couverture - tempering

To temper the couverture, melt two-thirds of the final desired mass to 45 degrees. Then let the mass cool, add the last third of the couverture, stir gently until it reaches 28-29 degrees and then reheat it to 31-32 degrees. Once it's all 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 is 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. White couverture can be used to make a passion fruit or champagne filling. For example, various nut creams such as hazelnut or almond go well with a milk couverture ganache.

Choba Choba

Who is Choba Choba?

Where is grown?

Huayabamba, Peru: The birthplace, home, life and work of the farmers. Here, the farmers work every day with a lot of heart and soul to make this excellent cocoa production possible and then finally to be able to deliver the best chocolate products.

Choba Choba chocolates are made exclusively from the cacao beans produced on their farms in the Huayabamba Valley in the Peruvian Amazon. The cacao growing area consists of 120 hectares of plantations and the farms are located along the Huayabamba River. This is where the cacao is grown, harvested, fermented and dried. So this is where it all takes place, in the upper Peruvian Amazon.

The Huayabamba Valley is very valuable land, whose soil and climatic conditions are particularly suitable for growing cacao. There, enchanted between the foothills of the Andes and the Amazon basin, there is also the Rio Abiseo National Park, in the center of which lies the Gran Pajatén archaeological site. You may be familiar with this park, as it has been recognized by UNESCO as a natural and cultural heritage site, putting it on par with Machu Picchu. There are only about forty sites in the world that can write this great and, above all, double recognition on their hats. It was in 2016 when Choba Choba then also mwith great pride. welcomed the decision of UNESCO to create the Gran Pajaten Biodiversity Reserve. The said reserve covers a huge area of more than 2.5 million hectares. And this is where Choba Choba comes into play again. Because the plantations are an integral part of this unique landscape. So Choba Choba has a duty to ensure ecologically sustainable cocoa production. Choba Choba's work doesn't stop after cocoa farming, however. They own a foundation that supports three conservation concessions. Totaling over 9,000 hectares, these are located in the buffer zone of the reserve. The cacao that Choba Choba grows is therefore certainly free of deforestation, but Choba Choba also contributes significantly in other ways to the protection of the Peruvian Amazon and its valuable biodiversity.

What is represented?

The most important thing about probably every product and every cocoa bean is of course the quality. Starting with the tree and ending with the cocoa bean, every single step of the process is in the strict hands of Choba Choba. This is the only way to create the high quality chocolate. They grow their organic cacao in agroforestry systems under the guidance of their own team of agronomists and in collaboration with local and international experts. This responsible approach by Choba Choba again serves to preserve biodiversity, protect water quality, increase soil fertility, and also mitigates the risk of soil erosion. The cacao trees are harvested here throughout the year, with two seasons standing out: the main harvest between May and July and a smaller harvest in October and November. Choba Choba's value chain is vertically linked. This means that they have full control over the quality of their cacao beans, from the cacao tree to their post-harvest center, all operations are transparent. By synchronizing the harvest from all their farms every 15 days, they ensure that only truly ripe cocoa enters their fermentation and drying facilities. There again, thanks to their strict protocols and the quality checks that are repeatedly carried out by staff throughout the process, they ensure that the desired fermentations take place and are completed at the right time, depending on the type of cocoa.

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 into 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!