Opalines

Name: Opalines
Ingredients: ½ lb. (225 g) pouring fondant* (online or at specialty stores); 5 ¼ oz. (150 g) glucose syrup (online or at specialty stores); ⅔ oz. (20 g) bittersweet chocolate, 70 percent cocoa, chopped; ⅔ oz. (20 g) bittersweet chocolate, 70 percent cocoa, chopped

Preparation info

Difficulty
Complex

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

These are often used to garnish individually served desserts.

Ingredients

½ lb. (225 g) pouring fondant* (online or at specialty stores)
5 ¼ oz.

Garnish
Gluten-free
Vegan

Method

In a saucepan, heat the pouring fondant and glucose syrup to 311°F–325°F (155°C–160°C). Incorporate the chopped chocolate using a flexible spatula. Pour the mixture over a silicone mat (1) or baking sheet lined with parchment paper. Leave to cool. Remove the paste when it has set and break it into pieces (2). Grind into a fine powder, seen here in extreme close-up (3).