Mango & Coconut Milk Chocolate Tablet

Method

This exotic chocolate tablet recipe from Callebaut is the perfect indulgent snack for the warm summer months, or a splash of winter sun! Bringing together the fruity sweetness of mango, the tropical taste of coconut and a blend of textures including smooth ganache and crunchy wafer, this milk chocolate bar is a real treat that will put a smile on your customers' faces.

How to Make Mango & Coconut Milk Chocolate Tablets:

We used 100g Chocolate Bar Mould SMP8000P

Ingredients

• (Optional) Mona Lisa Coloured Cocoa Butters in Black, White & Forsythia
• 544g Callebaut Ecuador 39% Single Origin milk chocolate
• 280g Callebaut W2 white chocolate
• 50g Cream 35% Fat
• 20g Glucose Syrup DE38
• 150g Ravifruit Mango Purée
• 50g Butter
• Pinch of Salt
• 150g Pailleté Feuilletine
• 30g Grapeseed Oil
• 30g Caramelised Coconut Flakes

For the Shell

1. Decorate your mould by flicking the white and black cocoa butters, allow to set
2. Spray your mould with the yellow cocoa butter, allow to set and then repeat with the white cocoa butter
3. Shell your mould with 384g Callebaut Ecuador milk chocolate

For the Ganache

1. Bring the mango purée, cream, butter and salt to the boil
2. Once boiling, pour onto the white chocolate and mix well using an immersion blender
3. Allow to cool to 30°C before piping the ganache into the shelled mould up to 1/3 full
4. Place in the fridge to let the ganache set

For the Coconut Filling

1. Mix the Pailleté Feuilletine, caramelised coconut flakes and grapeseed oil together
2. Stir into 160g Callebaut Ecuador milk chocolate and combine well
3. Pour the filling into a frame on a metal tray linke with parchment paper
4. Cover the fram with parchment paper and flatten the filling with a rolling pin
5. Put in the fridge until hard enough to be cut, take out and remove the frame

Assembly

1. Measure the inside of your mould and cut the filling to fit (if using SMP8000P, a 15.3cm x 7.3cm (6" x 2.87") slab will fit perfectly)
2. Carefully place the filling on top of the ganache and make sure to leave enough space to cap off
3. Pour tempered milk chocolate on top of the filling and spread evenly with a scraper or palette knife
4. Place in the fridge until hard enough to be unmoulded
5. Remove from the fridge, unmould and enjoy!

Enjoyed this recipe? Next time, try swapping the mango purée for another fruit flavour! We love raspberry or banana. You can also swap the chocolate for the shell or the filling, a dark chocolate shell would be fantastic with raspberry!