Black Chocolate Tile


  • Dark chocolate, tempered 400 g 14.11 oz 95.24%
  • Black cocoa butter, tempered 20 g .71 oz 4.76%


  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 cm/2 in wide by 11.5 cm/4 in long using a ruler and the back of a paring knife.
  4. Flip the acetate sheet over onto a flat sheet pan. Place a heavy, flat weight over it, such as a cutting board, so that it sets flat.
  5. Once the chocolate has set, store it in a cool, dry area, preferably enclosed. It will keep for more than 1 year if well cared for.