Gold Chocolate and Maple Caramel Jellies

Serves 4-6 Prep Time 4 hours   Cook Time 15 minutes   Rated:


If you are keeping up with me, I LOVE my Callebaut chocolate. So much so, I am now selling it. Only the smaller bags at the moment and only during the cooler months to avoid shipping difficulties in our southern climate. If you have wondered what I have been banging on about all these years, get over to the store and find out!

Of course I am not yet selling the Gold, which just quietly could be a good thing. It is SO more-ish. I love it. I first encountered it when in Ghana with Callebaut in Australia on the trip of a lifetime. I loved that chocolate trip, and there are still benefits being realised from my new understanding of chocolate growing and production.

We are giving away 2.5 kg BAGS of the Gold Chocolate callets in the month of July 2018. So make sure you get your entries in early and win. (That is a LOT of gold by the way!)

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Place milk and chocolate into Thermomix bowl and melt 7 min/80°C/speed 1.


Meanwhile bloom the gelatin in the water by stirring them together.


Add gelatin mixture to the chocolate and blend 30 sec/speed 6. Pour into moulds and set for several hours before proceeding with the other layer.


To make the Maple Caramel Jelly, place sugar and maple syrup into a heavy based pan and without stirring, heat at a medium low heat until sugar melts. Shake the pan occasionally to combine with the syrup.


Bloom the gelatin by stirring it into the 45g water


Add the 300g water quickly to the caramel mixture, it will split, and then transfer to the Thermomix bowl.


Add the gelatin mixture and blend 30 sec/speed 6.


Pour on top of the set gold chocolate jelly and set for several hours before turning out.


Alternatively you can set these in glasses so that you can see the different layers.


Garnish with gold leaf if desired.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load