Francisco Migoya

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

Preparation info

  • Difficulty

    Easy

Appears in

top 1000Frozen Desserts

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

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

Method

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

© 2008 All rights reserved. Published by Wiley.