Flavour Exchange Bites
Exploring contrast through inversion, pairing Callebaut 823 Chocolate and Gold Chocolate in opposing roles highlights their distinct personalities. The result is a study in how format and application can redefine flavour perception within the same core components.
- Level:
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Medium
- Makes:
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Approx 40 pieces
- Shelf life:
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2-3 weeks
- Conservation:
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Store at 16-18°C in a dry environment.
The 823 Glaze
Ingredients: The 823 Glaze
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135 gGrapeseed oil
Preparation: The 823 Glaze
1. (Scale ingredients as needed) Temper the 823 chocolate, then stir in the grapeseed oil to create the glaze.
The Gold Ganache
Ingredients: The Gold Ganache
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500 gWhipping cream
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50 gInvert sugar
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100 gButter, room temp
Preparation: The Gold Ganache
1. Gently melt the Gold chocolate.
2. Warm the whipping cream and invert sugar.
3. Gradually pour the warm cream over the chocolate and emulsify with a hand blender.
4. Once the ganache cools to 40°C, add the room-temperature butter.
5. Emulsify again until smooth.
The Gold Glaze
Ingredients: The Gold Glaze
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135 gGrapeseed oil
Preparation: The Gold Glaze
1. (Scale ingredients as needed) Temper the Gold chocolate, then stir in the grapeseed oil to create the glaze.
The Assembly & Final Plating
1. Press the Cookie Dough into the moulds and bake.
2. Allow to cool.
3. Add a layer of the Caramel over the cookie base.
4. Prepare the 823 or Gold Ganache and pipe it over the Caramel.
5. Place the pre-baked Chocolate Streusel on top.
6. Freeze the confections until fully set, then unmould.
7. Glaze with the 823 or Gold Glaze.
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