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Chocolate cups to contain the espresso sauce, used as a garnish on the plate

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Preparation info
  • Yield:

    12

    plus additional allowing for breakage or imperfect cups
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
10 300

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.

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