Gold cinammon & speculoos tablet

Level:: Easy

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1000 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

Melt

1 g

cinnamon powder
80 g

crushed speculoos
Q.S.

CEF-CC-CARAM

Mix in and pre-crystallise at 28°C.

Sprinkle speculoos pieces and salted caramel Crispearls Callebaut® CEF-CCCARAME0-W97 in a tablet mould. Pour the 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.