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Bo Friberg

Translucent Chocolate Teardrops

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Preparation info

  • 16

    decorations
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. Using approximately 1½ ounces (40 g) paste for each, form 2 teardrops with curved tips on a full-size Silpat, making them about 6½

Components

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