Mango and Coconut Milk Chocolate Tablets

Mango and Coconut Milk Chocolate Tablets
Difficult
Makes: 5
Visually, this tablet says it all, and your customers will enjoy the contrast between the soft ganache and the crunchy coconut filling.
Visually, this tablet says it all, and your customers will enjoy the contrast between the soft ganache and the crunchy coconut filling.
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 3 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Callebaut

W2

Demonstration video<span>Mango and Coconut Milk Chocolate Tablets</span>
Demonstration videoMango and Coconut Milk Chocolate Tablets

Molding

Ingredients

  • 1.1 oz
    F031397
  • 1.2 oz
    CHM-Q415AR
  • 1.8 oz
    F031395
  • 13.5 oz
    F029188

Preparation

  1. Shake the cocoa butter well and transfer it into a mixing bowl.
  2. Stir with a brush to cool it down and until the colored cocoa butter is well pre-crystallized at 32°C (90°F).
  3. Sprinkle the dark cocoa butter onto the mold using the brush and immediately after, place the mold upside down onto a paper towel and clean it well.
  4. Repeat the same procedure with the white cocoa butter.
  5. Place a chablon on top of the mold and use it as a stencil to spray dots on the tablet shell.
  6. Once sprayed, place the mold upside down onto a paper towel and clean well.
  7. Shake well the bottle of forsythia cocoa butter and transfer into a piping bag to cool it down.
  8. Cut the tip off and transfer into the spray gun. The spray gun should have the same temperature as the colored cocoa butter.
  9. Spray the pre-crystallized forsythia cocoa butter in both directions to make sure it is evenly spread. Keep the same distance and angle between the mold and the spray gun in order to have an even application of color in the molds.
  10. Immediately place the mold upside down on a paper towel and clean well.
  11. Let set at 18-20°C (64-68°F).
  12. Repeat the same procedure with the yellow cocoa butter without using a chablon. Place the pre-crystallized yellow cocoa butter into a piping bag, cool it down on the table and spray it onto the entire surface of the mold. Immediately place the mold upside down on a paper towel and clean well.
  13. Repeat the exact same spraying procedure with the white cocoa butter.

View tools

  • Metal Tray
  • Piping Bag
  • Parchment paper
  • Spray gun
  • Soft cloth
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Brush
  • Chablon
  • Silicone mat
  • Cacao Barry bar mold

Mango Ganache

Ingredients

Preparation

  1. Bring the mango purée, the cream, the butter and the salt to the boil.
  2. Once boiling, pour the mixture directly onto the chocolate and mix well using an immersion blender.
  3. The temperature of the ganache should be 30°C (86°F). This will prevent the ganache from melting the tablet shell and quickening the crystallization.
  4. Transfer the ganache into a piping bag, cut a small tip to control the flow and immediately fill the mold to 1/3 full.
  5. Place in the fridge to let the ganache set.

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Parchment paper
  • Spatula(s)

Coconut Filling

Ingredients

Preparation

  1. Mix the Pailleté Feuilletine™, the roasted grated coconut and the grapeseed oil together.
  2. Add the pre-crystallized dark chocolate and mix well.
  3. Pour the filling into a 33 cm x 23 cm x 2 mm (13” x 9” x 0.08”) frame placed on a metal tray lined with parchment paper and spread it evenly.
  4. Cover the frame with parchment paper and flatten the filling in both directions using a rolling pin.
  5. Put in the fridge until hard enough to be cut.
  6. Take the slab out of the fridge and remove the frame with a knife.
  7. Measure the inside of your mold and cut the filling to fit the size of the mold. If using Cacao Barry tablette molds, a 15.3 cm x 7.3 cm (6” x 2.87”) slab will perfectly fit.
  8. Carefully place the filling on top of the ganache and make sure to leave enough space within the top to close the molds later on.
  9. Using the automatic tempering machine, pour pre-crystallized milk chocolate on top of the filling and spread it evenly with a scraper or a palette knife.
  10. Place in the fridge at 10-12°C (50-54°F) with a good air flow until hard enough to be unmolded.
  11. Remove from the fridge, place a sheet of parchment paper and a metal tray on top of the mold, flip the trays upside down, remove the top tray and parchment paper and carefully unmold.
  12. Store your finished products at 16-18°C (61-64°F).

View tools

  • Metal Tray
  • Knife
  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Scale
  • Palette knife
  • Ruler (s)
  • Rolling pin
  • 34 cm x 23 cm x 2 mm (13” x 9” x 0.08”) frame

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