Praline 'Cocoa Mass' 200 chocolates of 6-8 g each (Created by Josep Maria Ribé – Callebaut Chef - CHOCOLATE ACADEMY™ centre Spain)

Coffee and cocoa paste ganache

Ingredients Preparation
320 g Espresso coffee
8 g milk protein
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 (Trimoline)
45 g sorbitol powder
Add and dissolve the sugars in the coffee and heat to 35/40°C.
275 g cocoa mass Callebaut® CM-CAL
275 g dark chocolate Callebaut® Single Origin Brazil
250 g liquid anhydrous 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.

Colouring the mould and assembly

Ingredients Preparation
300 g dark chocolate Callebaut® Finest Belgian Chocolate recipe n° 70-30-38
8 g black liposoluble food colouring
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.
Dark chocolate Callebaut® Blend of Origins Kumabo
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.

"Cocoa mass or cocoa liquor is the start of every chocolate: it is the pure essence, very powerful in taste. I wanted an ingredient like coffee whose bitter taste complements the already potent flavour of cocoa mass to achieve a not-too-sweet ganache with all the power of cocoa. A chocolate which perfectly reflects the potent flavours of cocoa mass with the sensory subtleties of cocoa."

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info