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.
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Composition & Decoration
- Salty Coffee Caramel
- Praline Filling
Hero Ingredient: Belcolade Selection Noir Intense Cacao-Trace
Salty Coffee Caramel
Ingredients
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
Ingredients
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
Assembly
- 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%.
