Coffee Bar (Dark Chocolate)


Indulge in rich coffee-flavored chocolate tablets made with the finest Belgian chocolate from the Belcolade Selection Cacao-Trace range. Built on Belgian chocolate heritage and expertise, it's versatile for molding/enrobing, ensuring great-tasting results for all your chocolate-based needs while ensuring a life changing impact for the farmers.

Taste Tomorrow Trend: 59% of consumers wants to be informed on where their food comes from and how it is made.

Composition & Decoration

  1. Salty Coffee Caramel
  2. Praline Filling

Hero Ingredient: Belcolade Selection Noir Intense Cacao-Trace

Salty Coffee Caramel


Working Method

  • Make a caramel with the sugar and the glucose.
  • Heat up the cream together with the butter, the sea salt and the soluble coffee to quench the caramel.
  • Leave the caramel to cool.

Praline Filling


Working Method

  • Softly warm the PatisFrance Praliné Noisette 50% to 28°C and add tempered Belcolade Selection Noir Intense Cacao-Trace.
  • Add all the other ingredients and mix with a robot cutter.

Chocolate World mold ref: CW1908


  • Temper the Belcolade Selection Noir Intense Cacao-Trace drops and mold bar tablet molds. 
  • Leave to crystallize for about 1 hour at 16°C with relative humidity level below 60%. 
  • Fill the mold halfway with the salty coffee caramel and leave to set for a while. 
  • Fill up the mold with the praline filling and leave the filled tablets to crystallize for about 2 hours. 
  • Close the molds with tempered Belcolade Selection Noir Intense Cacao-Trace. 
  • Demold after crystallization and store at 16°C with a relative humidity level below 60%.