Ecuador black gold

Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘cocoa mass’ moulded chocolate contains a creamy coffee ganache, complemented with pure cocoa mass to give it a powerful cocoa taste and enrobed with an intense-tasting Single Origin chocolate. This recipe cherishes the full essence of the cocoa bean and will overwhelm your customers with its deliciously powerful taste.

Level:: Medium
Makes:: recipe for 200 chocolates of 6-8g each

320 g

espresso coffee
8 g

condensed milk

Mix the two ingredients and whizz with a stick blender to make sure the milk protein is properly hydrated.

200 g

glucose syrup DE 60
60 g

invert sugar
45 g

sorbitol powder

Add and dissolve the sugars in the coffee and heat to 35/40°C.

275 g

Callebaut Cocoa - Cocoa Mass - 2.5kg Callets
275 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
250 g

liquid butter

Melt the three ingredients at 40/45°C and add the previous mixture. Create a perfectly smooth and homogeneous emulsion by blending the ganache with a cutter or stick blender. Allow the ganache to cool to 30/32°C and dispense into the mould.

300 g

Callebaut 70-30-38
8 g

black colourant powder

Melt the couverture and cocoa butter at 45°C. Add the colouring and mix with a stick blender to ensure the colouring is homogeneously mixed.

Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with silver powder, scraping off any excess.

Line with the tempered Callebaut® dark chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the ganache into each mould. Set aside for a few hours before sealing the mould with tempered Kumabo dark chocolate couverture. Unmould the chocolates.