White Chocolate Blueberry & Biscoff Tablet

A creamy white chocolate tablet scattered with juicy whole blueberries and crunchy Biscoff biscuit crumb. Sweet, fruity and indulgently textured, this is an easy but eye-catching tablet ideal for artisan bars, gifting ranges or seasonal specials.

Makes: 3 Convex Triangle Chocolate Mould (SMP3536)

Ingredients

• 500g W2 White Chocolate
• 40g SOC Chef Blueberries (SCF0832)
• 60g Biscoff Biscuit Crumb (SCM428)

Method

Temper the chocolate

Temper the W2 white chocolate using your preferred method, working to a final temperature of around 28–29°C.

Prepare the mould

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

Fill the mould

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

Decorate

While the chocolate is still fluid, evenly scatter the SOC Chef blueberries and Biscoff biscuit crumb over the surface of each tablet. Press very 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 white chocolate tablets with a generous, textured topping.