Domori dark couverture, Tanzania 68%, 0.5 kg

This dark couverture is made from Tanzanian Trinitario cocoa beans. These account for about 8% of the world's harvest. The Trinitario is a hybrid of Criollo and Forastero cocoa, combining some of the aromatic and sensory characteristics of the former with the strength and high yield of the latter.

It is grown about 10 hours by car from the capital Dar es Salaam, in the Kilombero Valley of the Morogoro region. There, the farm is located in the village of Mbingu, which borders the beautiful Mount Udzungwa National Park.

In terms of taste, the bean can be described as follows: Dominant notes of cocoa and spices with a fruity finish. This makes it perfect for crunchy praline shells, chocolate bars, fine decorations and melt-in-the-mouth ganache. Its drop shape makes it perfect for melting and tempering with the inoculation method.

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. It comes into its own particularly well 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 elegant 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.