Domori milk couverture 38%, 1 kg

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