Darren Purchese

Milk Chocolate & Raspberry Decoration

Preparation info
    • Difficulty

      Easy

Appears in
Sweet Studio
Sweet Studio

By Darren Purchese

Published 2012

  • About

Ingredients

  • 200 g (7 oz) tempered milk chocolate
  • freeze-dried raspberry powder (see Glossary) for dusting (enough to cover the chocolate

Method

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

  2. Ensure the chocolate has an even