Reinventing Glamour with Callebaut’s New range of Gold Chocolate
Callebaut chocolate are taking Willy Wonka’s golden ticket quite literally with their brand new range of Gold chocolate. Reinventing glamour – and dessert, Gold is sure to add that extra bit of sparkle to desserts around the nation and right in time for the festive season.
Expertly crafted and now available in Australia, the new range of golden hued chocolate boasts an intense, yet balanced caramel chocolate taste, with rich notes of toffee. The new release chocolate has been composed using the finest selection of ingredients, all in the heart of Belgium – home to the world’s finest chocolate.
Worth its weight in gold, Gold has been tested and approved by some of the industry’s finest chefs – making its release perfectly timed for a season full of celebrations!
With this latest launch Callebaut has truly created something special. Whether adding a touch of gold to your celebratory treats or creating a sweet treat with an intense caramel flavour, Gold will add a touch of opulence to any Christmas or celebratory desserts.
Chosen by some of the most respected chefs and chocolatiers around the country and the world, including Australia’s queen of chocolate and Callebaut ambassador Kirsten Tibballs, Callebaut chocolate is recognised for its quality and consistency. So when life’s sweet treats need more sparkle or more caramel, indulge with Gold.
**Available from F.Mayer Imports – https://mayers.com.au
GOLD CHOCOLATE MOUSSE RECIPE
The perfect dessert to impress guests at your Christmas, or even New Years celebrations
151 g Callebaut Finest Belgian Caramel Chocolate Gold
13 g Callebaut cocoa butter
134 g milk
13 g glucose syrup
22 g gelatine mass
268 g whipped cream
- Add together.
- Boil together and pour onto the chocolate and cocoa butter. Emulsify.
- Add and mix in.
- Add to previous mixture when its temperature is at 35 deg c.
Information & Recipe Courtesy of Callebaut/Evil Twin PR
Connie Lambeth – The Australia Times News
Editor GOURMET – Food/Wine/Events
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