Darren Purchese

Dark Chocolate & Coffee Decoration

Preparation info
    • Difficulty

      Medium

Appears in
Sweet Studio
Sweet Studio

By Darren Purchese

Published 2012

  • About

Ingredients

  • 200 g (7 oz) tempered dark chocolate
  • 20 g (⅔

Method

  1. Pour the chocolate onto an acetate sheet (see Glossary) and use a palette knife to spread the chocolate out to a thickness of 2 mm (1/16 inch).