Decomposed
With an imagination set ablaze by the Style Rebellion trend, Callebaut chef Philippe Vancayseele came up with this code-breaking recipe that unites crazy colours and unconventional flavour combinations in a deliciously fresh interpretation of the ganache-filled chocolate bar. But if anything, this recipe shows just how easy creating cutting-edge chocolate delights can be sometimes.
- Level:
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Easy
Preparations
Spray different tablet moulds Callebaut® MLD-090045 with cocoa butter-based colouring, created with IBC Power Flowers™. Finish off with a layer of white-coloured cocoa butter (to create contrast) and leave to set. Mould tablets with milk chocolate Callebaut® Single Origin Arriba. When the chocolate starts to set, use a stencil and a toothpick to cut it into different but equal shapes for each of the coloured moulds. Leave to crystallise and unmould. Mould a thin chocolate bottom for each of your previous mouldings, leave to crystallise and unmould.
Blood orange and saffron ganache
Ingredients: Blood orange and saffron ganache
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5.3 oz35% cream
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0.7 ozsorbitol powder
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0.9 ozglucose
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8.8 ozblood orange
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Q.S.saffron threads
Preparation: Blood orange and saffron ganache
Boil together.
Ingredients: Blood orange and saffron ganache
Preparation: Blood orange and saffron ganache
Add.
Ingredients: Blood orange and saffron ganache
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1.8 ozunsalted butter
Preparation: Blood orange and saffron ganache
Add and emulsify. Leave to crystallise on stainless steel tray and pipe spherical shapes into chocolate moulds.
Finishing and presentation
Assemble tablet pieces immediately after piping, creating a mix of different colours and shapes.
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