RECIPE: Callebaut's raspberry and granola heart

Belgian chocolate company, Callebaut, offers some Valentine's Day inspiration with its recipe for raspberry and granola heart.

Makes 1 heart

Granola base
100 g butter
100 g brown sugar
10 g flour
100 g almond powder
50 g rolled oats
50 g flaked almonds
60 g sunflower


  • Mix together and bake at 160°C for 20 minutes.

Raspberry cream
45 g sugar
2,5 g ice cream stabiliser
7 g pectin NH
45 g egg yolks
300 g raspberry puree
30 g calamondin puree
70 g dairy butter


  • In a bowl, combine well the sugar, ice cream stabiliser, and pectin NH. Next add the egg yolks, raspberry puree and calamondin puree, and cook at 85°C. Let cool to 40°C.
  • Add the butter and mix well.

Callebaut gold mousse
35 g apricot puree
12 g glucose
100 g cream
2 g cinnamon sticks
150 g Callebaut caramel chocolate gold
15 g Callebaut cocoa butter
22 g gelatin mass
270 g whipped cream


  • In a saucepan, add the apricot puree, glucose, cream and cinnamon sticks, bring to the boil. Next add the Callebaut caramel chocolate gold, Callebaut cocoa butter and gelatin mass, and mix well. At 40°C, add the whipped cream.

Callebaut gold glazing
180 g sugar
180 g glucose
90 g water
2 g sparkling powder gold
300 g Callebaut caramel chocolate gold
120 g sweetened condensed milk
80 g gelatin mass
100 g mirror glaze


  • In a saucepan, add the add the sugar, glucose and water before bringing to the boil.
  • In a separate bowl mix together the sparkling powder, Callebaut caramel chocolate gold, condensed milk,gelatin mass and mirror glaze. Add the mixture to the sauce and combine well. The glazing is ready to be used at 40°C.

Chocolate biscuit
296 g egg whites
270 g sugar
196 g egg yolks
89 g Callebaut cocoa powder


  • Whip together the egg whites and sugar. Then fold in the egg yolks. Next add the Callebaut cocoa powder and bake at 169°C for 10 minutes.


  • Layer the granola base with raspberry cream. Next add the chocolate biscuit, then the Callebaut gold mousse. Top with the Callebaut gold glazing.