Selection Tablet Coffee Amber

Ingredients

Working Method

Amber Caramel

Boil the cream with the glucose. Make a caramel with the sugar and water. Deglaze the caramel with the warm cream.
Rescale the caramel cream and add some water until you reach 365 g again.
Pour this caramel composition on the Belcolade Selection Amber Cacao-Trace drops, the butter and the sea salt.
Make an emulsion and mix with an immersion blender. Use the caramel at a temperature of 25°C.


Crispy coffee gianduja

Soften the Gianduja Lait CT and add tempered Belcolade Selection Lait Cacao-Trace together with the Crousticrep Blond, the caramel pieces and the soluble coffee. Put in a frame of 5 mm high and leave to crystallize.
Cut stripes of 5 mm wide and 10.5 cm long.


ASSEMBLING

Temper the Belcolade Selection Amber Cacao-Trace drops and mold bar tablet molds. Leave to crystalize for about 1 hour at 16°C with relative humidity level below 60%. Fill the mold halfway with the caramel filling and put a strip of the crispy coffee praline on top and push it in. Leave the filled tablets to crystalize for about 2 hours and close the molds with tempered Belcolade Selection Amber Cacao-Trace. Demold after crystallization and store at 16°C with a relative humidity level below 60%.


Selection Tablet Coffee Amber

Coffee and chocolate are perfect companions.
Savour these coffee-flavored chocolate tablets made Belcolade Selection Amber Cacao-Trace, offering a balanced salted butter caramel amber chocolate, with a cooked milk flavor, vanilla notes and 30% cocoa content.

Discover Nutrition info

519Kcal
Energy

2163Kj
Energy

33g
Fat

16g
Saturates

49g
Carbohydrates

47g
Sugars

*