Francisco Migoya

Milk Chocolate Shell

Preparation info
  • Yield:

    700 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk chocolate, tempered 700 g 1 lb 8.64 oz 100

Method

  1. Brush the mold (see Resources) with the tempered chocolate and then fill it. The internal dimensions of the chocolate mold are 9.5 cm/3.75 in by