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Here's your new best-seller tasting concept: the Discovery Tablet. The pistole mold allows you to play and make 3 or 6 rows of different flavors in one bar.

Here's your new best-seller tasting concept: the Discovery Tablet. The pistole mold allows you to play and make 3 or 6 rows of different flavors in one bar.

rok trajanja:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Containing: 2 Components

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Demonstration video<span>Colorful Hazelnut Tablets</span>

Demonstration videoColorful Hazelnut Tablets

Q.S.

Callebaut Milk Origin Chocolate - Arriba - 2.5kg Callets
Q.S.

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
Q.S.

Callebaut Cocoa - Deodorized Cocoa Butter - 3kg Bucket
Q.S.

F031397
Q.S.

Ibc Colored Cocoa Butter Flame Red - Food Colorant - 245gr
Q.S.

Ibc Colored Cocoa Butter Orange - Food Colorant - 245gr

Prepare a mixture made of 50% of melted dark chocolate and 50% of cocoa butter. Add some red colored cocoa butter into the mixture to give it a warmer color.
Pour the mixture into a piping bag, cool off on the table and transfer into the spray gun. The spray gun should have the same temperature as the mix, around 30-32°C (86-90°F).
Spray all the cavities one by one. Maintain the same distance and pressure at all times to obtain an even result.
Place the mold upside down onto a paper cloth, clean it well and let set at 16-18°C (61-64°F).
Spray the white cocoa butter using the same procedure.
Repeat with the forsythia cocoa butter and let it set.
Mold with pre-crystallized milk chocolate. Use an automatic tempering machine or a melting kettle.
Remove the excess chocolate with a palette knife and put the mold on the vibration table to remove all the air bubbles.
Turn the mold upside down on the vibration table to create the shell and immediately place it facing upwards on a tray lined with parchment paper.
Let the chocolate set for a few minutes, clean the surface of the mold with a scraper and let the chocolate crystallize at 18-20°C (64-68°F).

Tools

Metal Tray
Piping Bag
Scissors
Scraper
Parchment paper
Spray gun
Mixing bowl (s)
Melting kettle or automatic tempering machine
Scale
Palette knife
Spoon
Cacao Barry pistoles tablette mold
Paper cloth
Spatula

Add 25% of pre-crystallized milk chocolate to the praliné to maintain a smooth texture. To obtain a harder texture, add more chocolate.
Mix the chocolate and the praliné together until completely homogeneous.
Transfer into a piping bag, cut off the tip and immediately start filling the mold.
Put the mold into the fridge at 10°C (50°F).
Once the filling has set, take the mold out of the fridge and leave it at 18-20°C (64-68°F) for about 15-20 minutes. This is important in order to avoid a thermal shock when closing the mold with crystallized chocolate.
Slightly heat the surface of the mold to soften the edges of the chocolate shell. This will help sticking the two chocolate layers together.
Use the large scraper to remove the excess chocolate at once, clean the edges, put the mold back into the fridge and let it set.
Once the chocolate has completely contracted, place a sheet of parchment paper and a metal tray on top of the mold.
Flip the trays upside down, remove the tray and parchment paper and carefully unmold.
Store your finished products at 16-18°C (61-64°F).