Francisco Migoya

Chocolate Triangles

Preparation info
  • Yield about

    30

    Triangles
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 100 g / 3.53 oz tempered dark chocolate (64%)

Method

  1. Pour the tempered chocolate onto an acetate strip cut to 17.5 cm / 7 in by 30 cm /