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:
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

  • 150 g
    35% cream
  • 20 g
    sorbitol powder
  • 25 g
    glucose
  • 250 g
    blood orange
  • 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

  • 50 g
    unsalted 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.