Peppermint Sorbet Cubes with Whipped Crème Chantilly, Devil’s Food Cake, and Candy Cane Dust: Dark Chocolate Spray

Name: Peppermint Sorbet Cubes with Whipped Crème Chantilly, Devil’s Food Cake, and Candy Cane Dust: Dark Chocolate Spray
Yield: Yield 200 g / 7.05 oz
Ingredients: 100 g / 3.53 oz cocoa butter, finely chopped; 100 g / 3.53 oz dark chocolate (64%), finely chopped

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

100 g / 3.53 oz dark chocolate (64%), finely chopped
100

Dessert
Gluten-free
Vegetarian

Method

Bring the chocolate and cocoa butter to 38°C / 100°F over medium heat. Reserve warm.