Dark chocolate marmalade

Created by

  • Kent Madsen - Callebaut Chef from Scandinavia

“To me, the fermentation process is the baptismal certificate of chocolate: a collection of flavours spring to life and give chocolate its characteristic taste.”

Recipe components

Callebaut® ingredients

Dark chocolate marmalade


Melt at 40°C.

  • 175g
  • 150g
    agave syrup
  • 25g
    condensed milk
  • 5g
    vanilla syrup

Add and mix with stick blender.

  • 25g
    sunflower oil

Add and emulsify. Leave to set at room temperature for 12 hours.