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Chocolate cups to contain the espresso sauce, used as a garnish on the plate
Preparation info
- Yield:
12
plus additional allowing for breakage or imperfect cups - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
Method
- If using couverture, temper it as follows.
- If tempering the chocolate, heat ⅔ 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 temperature of the chocolate to 81°F.