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Start by tempering the Guimaras 66% Dark Chocolate Couverture. Use the tempering method of your choice either using a chocolate melting machine, a double boiler or the microwave technique.

Using a ladle, pour the tempered chocolate into each tablet mold until fully covered. Flip the mold upside down to allow any excess chocolate to drip back into the melting machine. Scrape the top of the mold to create a leveled surface and remove any excess chocolate. Let cool at room temperature (21/22°C) until the chocolate sets and hardens, about 15 minutes.

With a fine tip, pipe the Bakejam Raspberry into each of the chocolate lined tablet molds, about 20-25 grams. Using a ladle, pour more tempered chocolate over each tablet molds to completely cover the Bakejam. Use the bench scraper to clean off the excess chocolate, so that you’re left with a smooth, flat coating of chocolate, completely sealing in the raspberry filling. Let the tablet stand at room temperature until the chocolate fully hardens, about 1 hour.

To unmold the tablet, invert the mold and gently twist (tapping on your work surface if needed) until the tablets fall out. Enjoy!

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