Francisco Migoya

Chocolate Letter “B”

Preparation info
  • Yield:

    250 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Bergamot-Infused Dark Chocolate, tempered 250 g 8.82 oz 100%

Method

  1. Make the infused chocolate using the same procedure as the Bergamot-Infused White Chocolate, substituting dark chocolate for the white chocolate.
  2. Using a piping bag, pipe the chocolate into a letter “B” polycarbonate chocolate mold (see Resources). You will need at least 10 molds for this yield.<