Francisco Migoya

Velvet Spray

Preparation info
  • Yield:

    605 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate coins 300 g 10.58 oz 49.58%
  • Cocoa butter

Method

  1. Combine 150 g/5.29 oz of the white chocolate and 150 g/