Chocolate Ring

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Valrhona Manjari 64% Chocolate 300


  1. Spread tempered chocolate on a 19.5cm x 12.7cm (7.5 inch x 5 inch) acetate. When set, cut 1.27cm (0.5 inch) vertically and wrap it around a 7.62cm (3 inch) ring mold and tape it, so it doesn’t move.
  2. After the chocolate sets, carefully remove the ring from the acetate and you will have perfect chocolate rings.
  3. With tempered chocolate,