Callebaut Gold, the new colour and taste in finest Belium Chocolate. Crafted from a selection of ingredients such as caramelised sugar and caramelised milk. With a unique, warm caramel and pale amber colour, Callebaut Gold provides the exciting element of golden hues.
Flavour Profile: Intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt.
Applications: Medium enrobbing, moulding, panning, piping decoration, spraying
Pairing Tips: Vanilla, tonka beans, apple, orange, pineapple, cherry, apricot, dates, lemon, almonds, matcha tea, coffee, dark chocolate, popcorn
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Cocoa butter; Sugar; Whole milk powder; Milk sugar; Whey powder (milk); Skimmed milk powder; Caramelised sugar; Emulsifier: soya lecithin; Natural vanilla flavouring; Salt
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
A delicious and easy-to-make orange and chocolate cake with additional garnish techniques to add to your repertoire.
An exceptional lemon and chocolate tart recipe by Kirsten Tibballs, embracing Callebaut Gold Caramel Couverture.
A winning combination of a caramel creme brulee, rum raisin bavaroise, hazelnut praline mousse, hazelnut crunch base, a dark chocolate glaze and a stunning vel- vet-sprayed chocolate garnish!
1 hour 40 mins
A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
3 hours 30 mins
Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.
2 hours 49 mins
Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.
Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Teacake is a traditional afternoon tea staple and Kirsten has added a modern twist with the cut out centre and an almond and chocolate coating!