Milk Chocolate Fruit & Nut Tablet

A rich milk chocolate tablet generously topped with roasted hazelnuts, almonds and pistachios, finished with vibrant cubes of candied orange peel. Nutty, citrusy and beautifully balanced, this tablet is a timeless classic ideal for artisan bars, gifting ranges and all-year-round collections.

Makes: 3 tablets Chocolate Tablet Mould

Ingredients

• 500g Callebaut Milk Chocolate 823
• 25g Hazelnuts (SCN268)
• 25g Almonds (SCN252A)
• 25g Pistachios (SCN250A)
• 30g SOC Chef Orange Peel Cubes (SCF0814A)

Method

Temper the chocolate

Temper the milk chocolate using your preferred method, working to a final temperature of around 30–31°C.

Prepare the mould

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

Fill the mould

Pour the tempered milk chocolate into the mould cavities, tapping gently to release any air bubbles.

Decorate

While the chocolate is still fluid, evenly scatter the hazelnuts, almonds, pistachios and orange peel cubes over the surface of each tablet. Press lightly to ensure good adhesion without submerging the inclusions.

Set

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

Demould

Carefully demould to reveal glossy milk chocolate tablets with a generous, colourful nut and citrus topping.