Gold cinammon & speculoos tablet

level 1

Recipe components

Callebaut® ingredients

Gold cinnamon & speculoos tablet



  • 1g
    cinnamon powder
  • 80g
    crushed speculoos

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.