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Opalines
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
These are often used to garnish individually served desserts.
Ingredients
½ lb. 225 g 5 ¼ oz.
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).
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