Francisco Migoya

Milk Chocolate Disks

Preparation info
  • Yield:

    150 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk chocolate, tempered 150 g 5.29 oz

Method

  1. Review the steps for making chocolate décor.
  2. Spread the chocolate into a thin, even layer using an offset spatula.
  3. When the chocolate is semi-set, use a 5-cm/2-