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

Preparation info
  • Yield:


    plus additional allowing for breakage or imperfect cups
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
10 300


  • 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.