Gold Cinnamon & Speculoos Tablet Recipe

Posted by Mark McDonald on
Gold Cinnamon & Speculoos Tablet Recipe


Callebaut Products Required: Gold, Crisp Pearls Salted Caramel


  • 1000g Callebaut - Finest Belgian Gold Chocolate - Gold
  • 1g cinnamon powder
  • 80g crushed speculoos
  • Q.S. Callebaut - Crispearls™ Salted Caramel

Melt the Callebaut Gold chocolate. Mix in the cinnamon and pre-crystallise at 28°C.

Sprinkle speculoos pieces and Salted Caramel Crispearls in a tablet mould. Pour the chocolate mixture on top. Tap well to avoid air bubbles.

Leave to crystallise in a refrigerator for a few hours at 14-18°C. Remove the tablets from the mould and decorate with gold leaf.

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