Dark chocolate marmalade

Created by

Kent Madsen - Callebaut Chef from Scandinavia

“To me, the fermentation process is the baptismal certificate of chocolate: a collection of flavours spring to life and give chocolate its characteristic taste.”

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

Dark chocolate marmalade

Ingredients	Preparation
175g Callebaut - Single Origin Chocolate - Brazil	Melt at 40°C.
175g honey 150g agave syrup 25g condensed milk 5g vanilla syrup	Add and mix with stick blender.
25g sunflower oil	Add and emulsify. Leave to set at room temperature for 12 hours.