Dark Chocolate Ginger & Sea Salt Tablet

An intense dark chocolate tablet finished with warming ginger chips and a delicate sprinkle of Maldon sea salt. Bold, balanced and grown-up, this flavour-forward tablet delivers a satisfying contrast of bitterness, spice and subtle salinity — perfect for artisan bars, gifting ranges and seasonal collections.

Makes: 3 tablets Chocolate Tablet Mould

Ingredients

• 500g Callebaut Dark Chocolate 811
• 40g SOC Chef Ginger Chips (SCF0834/A)
• 2–3g Maldon Sea Salt

Method

Temper the chocolate

Temper the dark chocolate using your preferred method, working to a final temperature of around 31–32°C.

Prepare the mould

Ensure your tablet mould is clean, dry and at room temperature.

Fill the mould

Pour the tempered dark chocolate into the mould cavities, tapping gently to remove any air bubbles.

Decorate

While the chocolate is still fluid, evenly scatter the ginger chips over the surface of each tablet, followed by a light pinch of Maldon sea salt. Press gently so the inclusions adhere without sinking.

Set

Allow the tablets to crystallise fully at 16–18°C until completely set.

Demould

Once set, carefully demould to reveal glossy dark chocolate tablets with a striking ginger and sea salt finish.