Preparation info
  • Approximately

    60

    candies
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Tempered chocolate is thick enough that the marks left by the dipping fork will remain when the candy is inverted onto the baking paper. If you substitute coating chocolate, slide the candy off the fork instead and wait until the chocolate starts to thicken (about 30 seconds, if the chocolate is at the proper temperature), then mark two lines crosswise in the center by placing the dipping fork into the chocolate and pulling the fork straight up.