Francisco Migoya

Red Tube Caps

Preparation info
  • Yield:

    250 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate 200 g 7.05 oz 80%
  • Red cocoa butter

Method

  1. Melt the white chocolate and the red cocoa butter together in a bowl over a hot water bath.
  2. Temper the mixture.
  3. Spread it over a sheet of acetate in an even layer using an offset spatula.
  4. When it is semi-crystallized, cut out rectangles measuring 2.5 cm</