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Compression
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This technique is a variation on the theme of sculpted chocolate: think chocolate meets contemporary art.
Ingredients
- A large quantity of ice cubes
- Water
- Melted chocolate
- Edible gold luster dust
Method
Fill a large, flat-bottomed mixing bowl with water and ice cubes so that you have really icy water to set your chocolate.
Place the cube mold or square box at the bottom of the mixing bowl. When the melted chocolate begins to cool and thicken, pipe it into the cube in fairly thick squiggles and immediately place the full water bottle into the center of the shape, so that the chocolate r
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