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

11.3 oz

espresso coffee
0.3 oz

condensed milk

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

7.1 oz

glucose syrup DE 60
2.1 oz

invert sugar
1.6 oz

sorbitol powder

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

9.7 oz

Callebaut Cocoa - Cocoa Mass - 5kg Block
9.7 oz

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
8.8 oz

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.

10.6 oz

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
0.3 oz

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.