Gianduja & Sesame Craqueline Tablet

Author

Chocolate Academy

Category

Dessert

Ingredients

• Callebaut Milk Chocolate 40.70%, POWER 41
• 100 g Milk
• 250 g Butter
• 100 g Glucose
• 300 g Sugar
• 5 g Pectine NH
• 275 g Sesame White
• 25 g Sesame Black
• 400 g Callebaut Gianduja Milk chocolate
• 80 g Sesame Tuile
• RAY-DIGITAL Digital Thermometer
• Pavoni Disposable Pastry Bag 

Directions

1. In a sauce pan add milk, butter, glucose,.
2. Mix the sugar with the pectine and add into the pan.
3. Cook at 104°C, then add the sesame seeds.
4. Spread onto the silpat and bake in an oven at 180°C for 8-10 mins.
5. After you remove from the oven, directly cut it with a divider.
6. Crush the sesame tuile in small pieces using a food processor.
7. Melt the Callebaut Gianduja Milk chocolate at 40°C. Temper at 23°C.
8. Add the crushed craqueline into the chocolate an fill the tablet shells.