With an imagination set ablaze by the Style Rebellion trend, Callebaut chef Philippe Vancayseele came up with this code-breaking recipe that unites crazy colours and unconventional flavour combinations in a deliciously fresh interpretation of the ganache-filled chocolate bar. But if anything, this recipe shows just how easy creating cutting-edge chocolate delights can be sometimes.


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center


Spray different tablet moulds Callebaut® MLD-090045 with cocoa butter-based colouring, created with IBC Power Flowers™. Finish off with a layer of white-coloured cocoa butter (to create contrast) and leave to set. Mould tablets with milk chocolate Callebaut® Single Origin Arriba. When the chocolate starts to set, use a stencil and a toothpick to cut it into different but equal shapes for each of the coloured moulds. Leave to crystallise and unmould. Mould a thin chocolate bottom for each of your previous mouldings, leave to crystallise and unmould.

Blood orange and saffron ganache

ingredients preparation
  • 150g
    35% cream
  • 20g
    sorbitol powder
  • 25g
  • 250g
    blood orange
  • Q.S.
    saffron threads

Boil together.

  • 325g
  • 325g


  • 50g
    unsalted butter

Add and emulsify. Leave to crystallise on stainless steel tray and pipe spherical shapes into chocolate moulds.

Finishing and presentation

Assemble tablet pieces immediately after piping, creating a mix of different colours and shapes.

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