Chuao

Name: Chuao
Yield: Makes about 80 chocolates
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat edible gold leaf, to decorate; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat edible gold leaf, to decorate; 450 g (1 lb) Chuao chocolate, finely chopped; 70 g (2½ oz/6 tbsp) unsalted butter, cut into cubes and at room temperature; 400 ml (14 fl oz/1⅔ cups) whipping (pouring) cream; 60 g (2 oz) invert sugar; 1 quantity Chocolate Cocoa Butter Solution

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Ingredients

1 quantity Chocolate Cocoa Butter Solution
400 ml (14 fl oz/<

Chocolate
Vegetarian
Gluten-free

Method

Line a baking tray (sheet) with a non-stick baking mat and brush it liberally with the Chocolate Cocoa Butter Solution.
Put the cream and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F).
Melt the chocolate in a bowl over a bain-marie (wat