Bo Friberg

Chocolate Corkscrews

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

  • Sweet dark chocolate, tempered, or dark coating chocolate, melted (see Note)
  • Transfer sheets

Method

  1. Wrap 2 dowels, ⅝ inch (1.5 cm) in diameter, with plastic wrap (spoon handles are often the correct thickness and can be used as well). The plastic must be tight and free of wrinkles