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Yellow Chocolate Plaques
Preparation info
- Yield:
285 g
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Bergamot-Infused White Chocolate
250 g 8.82 oz 87.72 %
Method
- Place a half sheet of textured acetate (see Resources) on a flat surface.
- Combine both ingredients and temper together.
- Spread the tempered chocolate onto the prepared acetate into a thin, even layer using an offset spatula. Once it has set halfway but is still pliable, cut it into
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