Gold leaf-decorated chocolate square

Preparation info
  • Yield: Enough for


    garnishes and allows for extras in case a few break, are misshapen, or otherwise unusable
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient


Tempering chocolate

  • If tempering the chocolate, heat ⅔ of it in a stainless steel bowl set 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 temperature of the chocolate to 81°F.
  • Stir consta