Caramelized White Chocolate Spiral

Preparation info
  • Yield:

    10 to 12

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  1. One hour before you are going to make the spirals, freeze a marble slab about the size of a half sheet pan.
  2. When the slab is frozen cold and the caramelized white chocolate is melted and in a piping bag, make the spirals one at a time. Drizzle a thin line from top to bottom of the marble horizontally, enough to be about 5