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Sam the Snowman
- Makes
10
snowmen - Difficulty
Complex
- Ready in
1 hr 45
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Ingredients
- White chocolate, 35 percent cocoa, divided:
14 oz. 400 g 3 oz.
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.
Mold and assemble. When the chocolate is ready, fill the half-spheres using a ladle—the entire surface must be covered. Turn the molds upside down over the mix
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