Francisco Migoya

Black Chocolate Tile

Preparation info
  • Yield:

    402 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Dark chocolate, tempered 400 g 14.11 oz 95.24%
  • Black cocoa butter

Method

  1. Combine both items in a bowl until evenly mixed.
  2. Spread an even, thin layer of tempered chocolate over a crocodile skin-textured sheet of acetate (see Resources) using an offset spatula.
  3. Once it has semi-set, cut the chocolate into rectangles measuring 5