Milk chocolate tablets with caramel pieces on top
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Easy
Preparation: 40 min
Rest: 4h
2 tablets 100g
Ingredients
180 g milk chocolate
20 g caramel pieces
Directions
Melt milk chocolate until it reaches 45°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the tablets moulds using a pastry bag. Put upside down on a rhodoid sheet. Tap with a spatula stick to bring down the excess of chocolate.
Before crystallization at 20°C, sprinkle caramel pieces on top.
Keep at 15°C for 4h.
After crystallization, put upside down to unmould the tablets.
Keep in a dry place at 10°C.
