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Betty the Baby Bear
- Makes
1
bear - Difficulty
Complex
- Ready in
3 hr
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Ingredients
1 lb. 2 oz. 500 g
Method
Prepare the molds. Clean the molds with cotton wool soaked with 90° alcohol. Place two confectionery rulers on a lined baking sheet.
Temper the chocolate using the method of your choice.
Prepare the chocolate balls. When the tempered chocolate has reached the right temperature, completely fill a half-sphere mold from a ladle so that the entire
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