Yellow Chocolate Plaques

Preparation info
  • Yield:

    285 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  1. Place a half sheet of textured acetate (see Resources) on a flat surface.
  2. Combine both ingredients and temper together.
  3. 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 6