Advertisement
Teardrops
Preparation info
- Difficulty
Complex
Appears in
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Teardrops, commas, fans, or chocolate petals—choose your tools according to the shapes you want. This is definitely the type of decoration where practice makes perfect, so you will need to repeat the exercise until you get it just right. Whatever shape you decide on, it will be lovely!
Ingredients
10 ½ oz. 300 g
Method
Dip the corner of the blade of a kitchen knife or spatula (1) into the tempered chocolate. Place the flat of the blade firmly on the strip of parchment paper or acetate (2) and remove it quickly, drawing it away slightly. Repeat the procedure until you have filled the strip.