Francisco Migoya

Bitter Chocolate Rectangles

Preparation info
  • Yield 200 g / 7.05 oz

    45 to 50

    Pieces
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 200 g / 7.05 oz tempered bitter chocolate (72%)

Method

  1. Place a sheet of acetate on a marble surface.
  2. Pour the chocolate on the acetate sheet and spread it into a very thin layer using an offset spatula. Make sure it is thin. Thick chocolate garnishes aren’t easy to cut through, and they don’t look very good.
  3. Lift the acetate and move it elsewhere on the marble so that the acetate won’t stick to the marble