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Francisco Migoya

Black Olive Chocolate Tile

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Preparation info
  • Yield:

    10

    Rectangles
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Method

  1. Temper the black olive chocolate and spread it into a thin layer over a textured transfer sheet with lines through it.
  2. When the chocolate is semi-set, cut out 10 rectangles measuring 6 cm/2.5

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