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Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
To produce this contemporary serving dish, you will need to wield the piping bag with assurance, making quick, wide, continuous back-and-forth movements.
Place the bowl in the freezer. Fill the piping bag with tempered chocolate. To make the base of the bowl: pipe out disks of chocolate onto a sheet of parchment paper. Leave to crystallize or set.
Remove the bowl from the freezer and turn it upside down on your work surface. Pipe out threads from one side to the other using a quick back-and-forth moveme
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