This is the first of Callebaut chef Josep Maria Ribé’s quadrumvirate of dragées that make up his Natural Sensing chocolate box, with which he intends to reconnect people with nature by creating chocolate experiences that appeal to all five senses. This energising chocolate dragée solely contains ingredients that remind the chef of his beloved city: Barcelona.
Coffee, 5-spice and caramel mix
Mix and temper.
Spread out in a 0.5 cm-high frame, and once crystallised, cut into 0.8 by 0.8 cm cubes, approximately. Paint the walls of the drum with pre-crystallised 811NV dark chocolate couverture, so the chocolate cubes do not slide during panning. Turn on drying air to 40°C inside the pan. Add the Brazil dark chocolate cubes into the pan, and leave to pan for a few minutes until the corners have been rounded slightly. Once rounded, cool the pan once again with cold air at 8°C.
Add part of the shellac while the drum is turning. Remove the air from the pan. Before the shellac dries completely, add the gold dust and continue to pan. Ensure the dust is uniformly distributed. Add the remaining shellac and pan enough for it to evaporate with the air inside the pan.