Gold cinammon & speculoos tablet

level 1

Used Callebaut products

Ingredients	Preparation
1000g Callebaut - Finest Belgian Gold Chocolate - Gold	Melt
1g cinnamon powder 80g crushed speculoos Q.S. Callebaut - Crispearls™ - Crispearls™ Salted Caramel	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.