Coffee goes cocoa

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 ‘conching’ moulded chocolate contains an intense chocolate ganache made with Single Origin chocolate Ecuador, brimming with delightful flavour nuances and bittersweet chocolate aromas. It captures the essence of chocolate in its purest form, reflecting the full character of the cocoa bean.

Recipe components

Used Callebaut products

Ecuador single origin ganache

IngredientsPreparation
  • 270g
    water
  • 10g
    condensed milk

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

  • 100g
    glucose syrup DE 60
  • 65g
    invert sugar
  • 45g
    sorbitol powder
  • 1g
    salt

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

Melt the 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 before dispensing it into the mould.

Colouring the mould and assembly

IngredientsPreparation

Melt the couverture and cocoa butter 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.

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

Line with the tempered Ecuador 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 more pre-set Ecuador single origin dark chocolate couverture. Unmould the chocolates.

"We wanted to capture the essence of chocolate in its purest form. My recipe is a ganache made with Ecuador single-origin couverture, reflecting the full character of the cocoa bean into each chocolate. This is why the recipe includes water, the best neutral liquid ingredient to preserve and convey all the nuances and aromas of chocolate."