Gold cinammon & speculoos tablet

Recipe

ingredients	preparation
1000g CHK-R30GOLD	Melt
1g cinnamon powder 80g crushed speculoos Q.S. CEF-CC-CARAM	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.