Bo Friberg

Chocolate Tuile Decorating Paste

Preparation info

  • 2

    pounds
    • Difficulty

      Easy

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

By Bo Friberg

Published 2003

  • About

Ingredients

  • 8 ounces (225 g) unsalted butter, at room temperature
  • 8 ounces (225

Method

  1. Follow the procedure for Vanilla Tuile Decorating Paste, sifting the flour with the cocoa powder in Step 1 before adding it to the paste. Store and use as directed in Step 2.