Culinary Institute of America

Chocolate Teardrops

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Preparation info
  • Makes

    40

    pastries
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chocolate, melted, tempered

Method

  1. Using an offset spatula, spread a thin layer of tempered chocolate (dark, milk, white, or a mix) onto a 1¼ by 8-in/3 by 20-cm piece of acetate.
  2. Bring the two end pieces of the acetate together with the chocolate on the inside to form a teardrop shape. Clamp the two ends together with a clip. Repeat with all the remaining 39 pieces of acetate. Let the chocolate