Yoghurt loves vinegar

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 ‘fermentation’ moulded chocolate has a double-layered filling, consisting of a Modena balsamic vinegar reduction with a creamy yogurt ganache on top, enrobed with a deliciously creamy layer of white chocolate. The caramelly sweetness of the chocolate in combination with the aromatic ‘fermentation ingredients’ and an additional citric touch make this recipe into an amazing multi-dimensional taste experience.

Balsamic vinegar reduction

Ingredients: Balsamic vinegar reduction

  • 1.1 lb
    balsamic vinegar
  • 8.8 oz
    glucose syrup DE 40

Preparation: Balsamic vinegar reduction

Mix both ingredients and boil up to 50/55 Brix.

Yoghurt ganache

Ingredients: Yoghurt ganache

  • 9.7 oz
  • 2.1 oz
    glucose syrup DE 60
  • 1.6 oz
    invert sugar
  • 0.7 oz
  • 0.1 oz
    citric acid solution
  • 0.4 oz

Preparation: Yoghurt ganache

Mix all the ingredients and heat to 40°C.

Ingredients: Yoghurt ganache

Preparation: Yoghurt ganache

Melt the white Velvet chocolate and emulsify with the previous mixture. Add the powdered yogurt and mix with a stick blender to ensure all ingredients are perfectly combined. Dispense at 29°C.

Colouring the mould and assembly

Ingredients: Colouring the mould and assembly

Preparation: Colouring the mould and assembly

Melt the cocoa butter and the chocolate at 45°C. Mix with a stick blender to ensure the ingredients are homogeneously combined.

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 gold powder, scraping off any excess.

Line with the tempered Callebaut white chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense 2 grams of vinegar reduction into each mould. Dispense 5 grams of yoghurt ganache on top of the reduction. Set aside for a few hours before sealing the mould with tempered Callebaut white chocolate. Unmould the chocolates.

"For many of the ingredients we consume, fermentation is a natural process which helps us develop aromas and flavours, and sometimes even contributes to preserving foods. Cocoa happens to be a food which requires fermentation to bring out its full flavour potential in chocolate. For this recipe, we used two ingredients which also undergo fermentation in their processing and production. This will help us bring out flavours of fermentation in our chocolate."