Chocolate Shell Tubes

Preparation info
  • Yield:

    570 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Bergamot-Infused White Chocolate
  • White chocolate coins 1 kg 2 lb 3.2


  1. For the infused chocolate: Turn a circulating water bath on to 35°C/95°F.
  2. Make sure the bergamot peel has no pith attached.
  3. Place the chocolate and the peel in a vacuum-seal bag and vacuum seal it. Place the bag in the hot water bath and let it infuse for 2 hours.
  4. Remove the melted chocolate first from the bath, and then from the bag,