Recipe components

Callebaut® ingredients

Gold Caramel


Make a dry caramel with the sugar
Add the warm cream a little at a time
Add the butter and glucose
Add the chocolate and salt to taste

Cocoa Nib Shortbread

  • 100g
  • 35g
    ground hazelnuts
  • 35g
    caster sugar
  • 2g
    sea salt
  • 160g
    plain flour
  • 30g
    Cocoa nibs
  • 30g
    whole eggs
  • 40g
    Callebaut® Mycryo cocoa butter

Cream the butter then add the hazelnuts, sugar and salt
Add the flour and then cocoa nibs
Add the egg
When removing from the oven seive the mycryo on top

Gold Chocolate Ganache


Heat the cream, invert sugar and nutmeg to 40c
Melt the gold chocolate to 32c and mix together with a hand blender
Blend in the butter