Decomposed
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.
Recipe
Preparations
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 |
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Boil together. |
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Add. |
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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. |