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Dark Chocolate Top Disc
- Difficulty
Complex
Published 2010
Ingredients
200 g 7 oz
Method
For the best results you will need to temper the chocolate for these discs. You will need a chocolate thermometer and a double boiler or a chocolate temperer. Firstly line a flat baking tray with a sheet of silicone paper. Cover the tray and silicone paper with plastic wrap. The plastic needs to be wrapped completely around the tray to form a tight taut surface. The tray needs to be perfectly f
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Components
- Dark Chocolate Top Disc
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