Colorful Hazelnut Tablets
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.
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 2 Components
Demonstration video<span>Colorful Hazelnut Tablets</span>

Molding

Ingredients: Molding

  • As needed
    Callebaut Arriba
  • As needed
  • As needed
    Callebaut Deodorized Cocoa Butter
  • As needed
    IBC White cocoa butter
  • As needed
    IBC red cocoa butter
  • As needed
    IBC forsythia cocoa butter

Preparation: Molding

  1. 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.
  2. 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).
  3. Spray all the cavities one by one. Maintain the same distance and pressure at all times to obtain an even result.
  4. Place the mold upside down onto a paper cloth, clean it well and let set at 16-18°C (61-64°F).
  5. Spray the white cocoa butter using the same procedure.
  6. Repeat with the forsythia cocoa butter and let it set.
  7. Mold with pre-crystallized milk chocolate. Use an automatic tempering machine or a melting kettle.
  8. Remove the excess chocolate with a palette knife and put the mold on the vibration table to remove all the air bubbles.
  9. 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.
  10. 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).

View tools

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

Hazelnut Praliné

Ingredients: Hazelnut Praliné

  • As needed
    Callebaut Arriba
  • As needed
    Callebaut Hazelnut Praline

Preparation: Hazelnut Praliné

  1. Add 25% of pre-crystallized milk chocolate to the praliné to maintain a smooth texture. To obtain a harder texture, add more chocolate.
  2. Mix the chocolate and the praliné together until completely homogeneous.
  3. Transfer into a piping bag, cut off the tip and immediately start filling the mold.
  4. Put the mold into the fridge at 10°C (50°F).
  5. 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.
  6. Slightly heat the surface of the mold to soften the edges of the chocolate shell. This will help sticking the two chocolate layers together.
  7. 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.
  8. Once the chocolate has completely contracted, place a sheet of parchment paper and a metal tray on top of the mold.
  9. Flip the trays upside down, remove the tray and parchment paper and carefully unmold.
  10. Store your finished products at 16-18°C (61-64°F).

View tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Mixing bowl
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Spatula

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges