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Classic molds
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
It’s great fun to create molds the way great pastry chefs do. Begin by practicing with small molds to get the technique right. When you get the hang of it, try larger pieces.
Ingredients
Method
Clean the molds using cotton wool and 90° alcohol. It’s essential to remove all traces of grease from the molds so that the chocolate is unblemished when turned out of the mold.
Place the rulers on a baking sheet lined with parchment paper. Pour the tempered chocolate into a large mixing bowl. Dip a ladle into the tempered chocolate and completely fill the mold so that the entire surfac
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