Francisco Migoya

Chocolate Shell

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 350 g / 12.35 oz dark chocolate (64%)
  • 150

Method

  1. Melt the chocolate with the hazelnut oil over a hot water bath, stirring occasionally.
  2. Cool the mixture to room temperature or reserve it hot enough that it will remain liquid. The top of a hot oven is ideal for keeping the chocolate shell liquid and not too hot.
  3. If it will be kept hot, it can last for up to 1 month. If it is kept solid at room temper