Peter Greweling

Bark

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Preparation info
  • Yield:

    700 G

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Milk, dark, or wh

Method

  1. Spread the chocolate on a piece of parchment paper 41 × 61 cm/16 × 24 in. If desired, swirl, layer, or marble more than one variety of chocolate.
  2. Apply room-temperature