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.
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.
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%.
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.
519Kcal
Energy
2163Kj
Energy
33g
Fat
16g
Saturates
49g
Carbohydrates
47g
Sugars
*
| Energy 519Kcal | ||
| Energy 2163Kj | ||
| Fat 33g | ||
| Saturates 16g | ||
| Carbohydrates 49g | ||
| Sugars 47g | ||
| Fibers 1.38g | ||
| Protein 6.5g | ||
| Salt 0.41mg |
