Francisco Migoya

Caramelized Milk Chocolate Velvet Spray

Preparation info
  • Yield:

    400 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk chocolate 200 g 7.05 oz 50%
  • Cocoa butter

Method

  1. Preheat a convection oven to 120°C/250°F.
  2. Place the chocolate in a hotel pan in the warm oven.
  3. Leave the chocolate in the oven for