Milk chocolate tablets with caramel pieces on top

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

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

What caramels are used in this recipe?

Caramel pieces.

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.

To order a Box

cuisinez caramel

The first one is offered!

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