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!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
Gold Chocolate Jelly
- 300 Grams whole milk
- 200 Grams chocolate GOLD if you win, milk or dark if you don't!! BUY
- 45 Grams water, room temperature
- 1 Teaspoon Flavourless gelatin
-
Maple Caramel Jelly
- 100 Grams golden caster sugar
- 50-60 Grams pure maple syrup
- 300 Grams water + 45g water
- 2 Teaspoons Flavourless gelatin
- 1 sheet edible gold leaf (optional)
Do
- 1
Place milk and chocolate into Thermomix bowl and melt 7 min/80°C/speed 1.
- 2
Meanwhile bloom the gelatin in the water by stirring them together.
- 3
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.
- 4
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.
- 5
Bloom the gelatin by stirring it into the 45g water
- 6
Add the 300g water quickly to the caramel mixture, it will split, and then transfer to the Thermomix bowl.
- 7
Add the gelatin mixture and blend 30 sec/speed 6.
- 8
Pour on top of the set gold chocolate jelly and set for several hours before turning out.
- 9
Alternatively you can set these in glasses so that you can see the different layers.
- 10
Garnish with gold leaf if desired.
