Chocolate Twigs

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 100 g ( oz) reserved melted tempered dark couverture chocolate (70% cocoa solids)
  • 250 g


Pour the tempered chocolate into a piping (icing) bag and cut a very fine hole off the end. Pour 125 g ( oz) of the cocoa powder, in an even layer, into a deep baking tray. Pipe the chocolate into