B-fermentation

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

“Callebaut is Belgian heritage. And so is Belgian beer. It’s a perfect match. Single origin milk chocolate java has a strong caramelised milk flavour, which matches beautifully with the bitterness and spicy aftertaste of a Belgian westmalle or rochefort dark beer.”

Recipe components

Used Callebaut products

Belgian beer ganache

IngredientsPreparation
  • 125g
    dark beer
  • 15g
    glucose
  • 25g
    sorbitol powder

Warm up until 70°C.

  • 400g
    Java
  • 10g
    Cocoa butter

Add and emulsify.

  • 5g
    pure alcohol 96%

Add carefully.

Crystallise ganache at 30°C and pour into 1-cm-thick frame. Leave to cool. Cut out with round cutter: a bit smaller
than the mould shape. Sprinkle moulds with white dots, spray with yellow and orange colour and mould with milk
chocolate Callebaut® 823. Pour rest of ganache into pre-moulded moulds with scraper and leave to cool.
Unmould and place cut ganache between 2 shells.