Francisco Migoya

Milk Chocolate Pods

Preparation info
  • Yield approximately

    24

    Pods
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 10 g / .35 oz tempered cocoa liqueur
  • 200 g / 7.05

Method

  1. Brush the cocoa liqueur into the cocoa bean pod–shaped chocolate mold (the molds yield about 24 pods) and allow it to set.
  2. Pour in the milk chocolate. Let it sit for 30 seconds, and then gently tap the mold on a marble surface.
  3. Turn the mold over and let the excess chocolate drip out into the bowl with the tempered milk chocolate. Tap on the mold to g