Ecuador black gold

Created by

  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
level 2

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 ‘cocoa mass’ moulded chocolate contains a creamy coffee ganache, complemented with pure cocoa mass to give it a powerful cocoa taste and enrobed with an intense-tasting Single Origin chocolate. This recipe cherishes the full essence of the cocoa bean and will overwhelm your customers with its deliciously powerful taste.

Recipe components

Coffee and cocoa paste ganache

  • 320g
    espresso coffee
  • 8g
    condensed milk

Mix the two ingredients and whizz with a stick blender to make sure the milk protein is properly hydrated.

  • 200g
    glucose syrup DE 60
  • 60g
    invert sugar
  • 45g
    sorbitol powder

Add and dissolve the sugars in the coffee and heat to 35/40°C.

Melt the three ingredients at 40/45°C and add the previous mixture. Create a perfectly smooth and homogeneous emulsion by blending the ganache with a cutter or stick blender. Allow the ganache to cool to 30/32°C and dispense into the mould.

Colouring the mould and assembly


Melt the couverture and cocoa butter at 45°C. Add the colouring and mix with a stick blender to ensure the colouring is homogeneously mixed.

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 silver powder, scraping off any excess.

Line with the tempered Callebaut® dark chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the ganache into each mould. Set aside for a few hours before sealing the mould with tempered Kumabo dark chocolate couverture. Unmould the chocolates.