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

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


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


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