Gold chocolate - why it's so good

When commercial chocolate companies introduced their cara-milk chocolate to the world a few years back, everyone went crazy for it! So what, exactly, is caramel chocolate?

Caramelisation is a slow cooking process that occurs when sugar is cooked over low heat, causing a change in appearance and flavour. The sugar oxidizes, turning a brown colour and developing a slightly sweeter nutty flavour. In chocolate, caramelisation is typically used on white chocolate to create a more intense flavour. The chocolate is warmed in the oven until it begins to brown, developing deeper flavours that can be a perfect accompaniment to some desserts.

Our Gold Terrazzo Rok Blox are named for the Gold Callebaut they are made from.

We love caramel as a standalone flavour, but we wanted to up the ante with this Rok Blox by jam-packing it full of other elements.

Pink pitaya chips made from white couverture are scattered throughout the blox, which also carry a hint of rose oil. Blue spirulina chips add another colour burst. Then to dial the sensations up even further, we've added toasted white sesame seeds to the Gold chocolate base.

This was one of the first ROk Blox we ever created and we still go back to it because it is such a mega-blast of flavour. How do you eat it? Slowly, if you can. Otherwise, this Rok Blox goes really well with your afternoon cup of tea, or is perfect as an after-dinner treat in place of dessert.

Want Gold Terrazzo Rok Blox? Click to buy them from the store.

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