The 5 Colours of Chocolate: Gold Chocolate
The 5 Colours of Chocolate: Gold Chocolate
Crafted with a perfect combination of caramelized sugar and caramelized milk, Callebaut Gold is as caramel as it gets: it has an appealing, warm colour and an intense yet well-balanced taste with rich notes of toffee, butter, cream, and an exciting dash of salt.
What is Callebaut Gold Chocolate?
The popularity of caramel has ushered in a wide variety of caramel-flavoured ingredients. So, what makes Callebaut Gold chocolate different? Gold has an intense caramel flavour with notes of toffee, butter, and cream. In short, Gold tastes as caramelly as it gets - even more intense than the best-performing competitor. And, like all of Callebaut’s Finest Belgian Chocolates, Gold chocolate is produced entirely in Belgium from sustainably grown cocoa.
During the development process for this new chocolate, Callebaut chefs focused on a combination of the right colour, flavour, and workability so that artisans could achieve the same results in the kitchen time after time.
What Flavours Pair Well with Gold Chocolate?
The rich, mellow flavour of Gold chocolate harmonizes with other luxurious ingredients, but chefs will also find that lively tart flavours offer a unique contrast, creating a well-balanced experience.
How to Temper Gold Chocolate
Tempering chocolate is pre-crystallizing the cocoa butter in chocolate. It ensures the chocolate will become hard and shiny during cooling. Good tempering also guarantees that moulded chocolate products can be easily removed from the moulds after cooling.
Using Gold chocolate in a tempering machine for a few days does not affect its taste or colour. Ensure continuous movement (stirring) to avoid separation. When keeping Gold chocolate in liquid condition, it is mandatory to maintain a processing temperature between 40-50°C (104-122°F).
The crystallisation curve can guide you through the process of properly tempering Gold Chocolate.
