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Disks
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Use this basic technique to make delicate chocolate disks of different sizes, as well as other decorations using differently shaped cookie cutters.
Ingredients
10 ½ oz. 300 g
Method
Oil a plain flat baking sheet using a sheet of paper towel. Lay an acetate sheet over it and remove any air bubbles, so that the acetate is “stuck” to the baking sheet.
Pour one-third of the tempered chocolate over the prepared tray. Cover it with the other sheet of plastic and roll it out to a thickness of ½ in. (1 mm)
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