Dark and white striped chocolate decorations

Preparation info
  • Yield:


    3 inch square decorations, allowing for extras in case of breakage
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
6 180


If using couvertures, temper as follows

  • If tempering the chocolate, heat two thirds of it in a stainless steel bowl over simmering water.
  • Melt it, stirring occasionally, until it reaches 122°F.
  • When it reaches this temperature, remove from the heat and add the remaining one third of the chocolate to lower the temper