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BELCOLADE

TRIPLE DELIGHT

CHOCOLATE BARS

Complexity level  

CT F-65

Composition 

  • Caramel anis
  • Praline sesame seed
  • Ganache coffee
  • Enrobing
  1. Belcolade
  2. Recipes
  3. Spark Your Creativity With Belcolade's Triple Delight Chocolate Bars
1 Caramel Anis
Ingredients
  • Sugar 150g
  • Glucose 50g
  • Cream 35% 270g
  • Water 40g
  • Star anise 2pc
  • Sugar 25g
  • Invert sugar 40g
Preparation
  • Heat up the sugar, glucose, and cream to 90°C using a cooking pan. Ensure the sugar is well dissolved and continue boiling until 120°C, using a whisk to mix continuously.
  • Meanwhile, mix the water, star anise, sugar, and invert sugar and heat in the microwave for 30 seconds. When the caramel reaches 120°C, add this syrup to the caramel off the cooking plate. 
  • Mix well and reheat to boil until 118°C, then add the Belcolade Selection Noir Intense Cacao-Trace and Belcolade Cocoa Butter Cacao-Trace
  • Pour the mixture into a square mold of 27x37 cm and 2 mm high. Let set for the next step.
2 Praline Sesame
Ingredients
  • PatisFrance Almond 100g
  • Roasted Sesame 200g
  • Sugar 200g
  • Salt 1g
  • Praline Sesame 300g
Preparation
  • Make a caramel with the sugar and add the PatisFrance almonds on top, then place over a Silpat. Sprinkle the sesame seeds over and let cool down.
  • Blend the mixture in a cutter/blender until reaching a smooth paste.
  • Melt the chocolate with the cocoa butter until 40°C, then mix with the sesame praline. Cool this preparation down to 26-28°C and spread it over the previous caramel anis layer with a thickness of 2 mm.
3 Ganache Coffee
Ingredients
  • Cream 35% 335g
  • Sorbitol powder 20g
  • Invert Sugar 65g
  • Butter 50g
  • Coffee Beans 10g
Preparation
  • Heat the cream with the invert sugar, sorbitol, butter, and coffee beans. When it reaches boiling point, cover the cooking pan with fresh film and let set for 15 minutes.
  • Reheat the mixture and strain through a sieve onto the Belcolade Selection Noir Intense Cacao-Trace and Belcolade Cocoa Butter Cacao-Trace.
  • Create a good emulsion using an emulsion blender and spread over the two previous layers with a thickness of 6 mm.
4 Final Assembly
Ingredients
Preparation
  • Cut the required shape out of the square and enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace.

Created by Stef Aerts in collaboration with Lindy De Rooij

Creating with Belcolade Noir Selection Intense Cacao-Trace allows you to explore the depths of chocolate craftsmanship, bringing out the finest flavors and textures in every bite. Its versatility makes it perfect for a wide range of applications, ensuring that every creation is a masterpiece.

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