Ecuador black gold

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.


Created by
  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain

Coffee and cocoa paste ganache

Ingredients Preparation
  • 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.

  • 275g
  • 275g
  • 250g
    liquid butter

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

Ingredients Preparation
  • 300g
  • 8g
    black colourant powder

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.

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