Francisco Migoya

Golden Caramelized Milk Chocolate Décor

Preparation info
  • Yield:

    600 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk chocolate 400 g 14.11 oz 66.67%
  • Cocoa powder

Method

  1. See the procedure for the caramelized milk chocolate.
  2. Place 2 PVC tubes measuring 50 cm/20 in long by