Frédéric Bau

Compression

Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

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