Chocolate squares as sidewalls on napoleon cube

Preparation info
  • Yield:


    Two inch squares , 4 used per serving, allowing for breakage or squares that are imperfect in any way
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
12 360


  • Using either tempered chocolate or melted non-tempering chocolate coating, using an offset spatula, spread out a thin layer of it into a rectangle measuring slightly larger than 12 inches by 16 inches onto a piece of shiny food-grade acetate, set onto a flat, clean surface.
  • Be conscious to avoid creating any holes or overly thin spots when you spread out the choc