Culinary Institute of America

White and Dark Chocolate Décor

Preparation info

  • 12

    oz
    • 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
White chocolate, tempered 6</

Method

  1. Place the tempered chocolates in separate pastry bags.
  2. On an acetate strip, pipe a small white chocolate circle and a large dark chocolate circle next to each other.
  3. Using a small offset spatula, drag the chocolate outward, making a tapered end.
  4. Repeat and pipe as many as desired for five entremets.