I have wanted to try tempering using a marble block, and when I got this gold chocolate I thought it would be the best opportunity to do so. The method is quite tedious, and time consuming. And it should be done in cool climatic conditions, and not in the heat of summer!
Head straight on to the Recipe For ♥ Gold Chocolate ♥
Buying gold chocolate
Whenever I see something on a cooking show, or blog, that sounds interesting, I add it to my overseas shopping list. Some items have been on it for years. And some get taken off when I see the product and read the ingredient list. For ages I had both ruby chocolate and gold chocolate on this list. I looked in England and France for both, with no luck. Two years ago we were in The Netherlands, in a small village. Mark, Dave and I took the dog for a walk, and stopped at a really nice café for coffees. It took quite some time to get served, so I decided to walk around the shop and see what they had. And lo and behold, I found the two chocolates. I have tempered both into chocolate bars that we can enjoy, but I think the uses are endless.
What to expect from gold chocolate
Using caramelised sugar and caramelised milk, gold chocolate has rich notes of toffee, butter, cream and a hint of salt. The chocolate has a golden colour which means you can make some really pretty looking bars, chocolate decorations for cakes, or even a mousse or brownies. Pair your chocolate with apples, apricots, dates, cherries, or pineapple in desserts. Or use flavourings such as oranges and lemons when creating a mousse. You can make bars with added almonds or popcorn. And spice it up with coffee, matcha, tonka beans or vanilla. To make contrasting showpieces, use together with dark chocolate.
Take a look at this inspiring recipe for ♥ Gold Chocolate ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
How to temper gold chocolate
Equipment
- marble block
- digital thermometer
Ingredients
- 100 g gold chocolate discs
Method
- Place the chocolate into a glass bowl and set over a bain-marie on a medium to low temperature
- Allow to melt and bring up to 45° Celsius, stirring occasionally
- Pour ⅔ onto a marble block, leaving the rest in the bowl, over the bain-marie, but off the heat
- Spread, smear and scrape the chocolate on the block using palette knives, until the chocolate is 27° Celsius
- Add the cooled chocolate to the bowl and stir gently on a low temperature until 28° Celsius
- The chocolate is now ready for moulding
See the links below for blog posts I published on May 22:
- 2022: Again, Rachel
- 2020: Preserved Lemon Egg Salad
- 2019: The 6 Week Programme
- 2017: Bottled Guavas
- 2014: Trail Mix Rusks
- 2013: Rustic Basil Pesto Pasta
- 2010: Bake a Soufflé Challenge
Have to shake my head about my ignorance. Until a minute ago I did not even know there was such a thing as gold chocolate 🙂 ! So I obviously have never tempered it . . . but loved the story and shall tell others . . .
I usually discover these new things on MasterChef Australia 😉
Laughing my head off ! Well, last year was a total write-off for me – let’s pretend that info came on then 🙂 !
I cannot remember when I heard of this first! Sometimes my shopping list items stay on for years!
I’ve tempered 70% dark chocolate but never anything with less cocoa. Thanks for the tip. I have a marble block.
Let me know if you ever try this 🙂
I’ve never eaten gold chocolate or even seen it. I’ll be on the lookout now it looks lovely. I am still working through the latest Masterchef Australia series, they certainly use amazing ingredients. Pauline (Happy Retirees Kitchen)
How I wish I could have access to those ingredients, without worry about cost etc. 🙂
Gold chocolate sounds wonderful! I need to find some.
I am so sure you won’t have a problem with that 😉
That turned out really gorgeous.
Thank you so much!
I do like working with chocolate although it sounds like this is hard to find. Maybe when I’m in Belgium in July.
Oh, I cannot wait to hear about that trip! We will be there in September 🙂
I don’t think I’ve ever heard of golden chocolate. We have here in Canada blonde chocolate, which visually looks like the golden chocolate, so probably they are the same or similar things. Great job on tempting and your patience. I bet I’d it most of the chocolate while it’s still hot and liquid haha
Probably the same thing indeed! And I did taste some while I went along 😉
So beautiful! Both the color and impression make it look incredibly luxurious. I’ve caramelized white chocolate before in a similar way, but this is the first I’ve heard of gold chocolate.
I have also caramelized white chocolate, which I still need to blog about 😉
Wow, I have never seen gold chocolate before…didn’t even know it existed! But I guess if there is white chocolate, why not gold? It looks amazing and super unique!
Thank you, and I hope you find some 🙂
i’ve never heard of gold chocolate! And i am way too lazy and slapdash to temper any chocolate :=) Good on your for your dedication.
sherry
After this, I will go back to my usual seeding method, which is quite simple 🙂
I never knew there was such a thing as gold chocolate. You learn something new everyday. 🙂
That is the magic of life 🙂