Red Tube Caps


  • White chocolate 200 g 7.05 oz 80%
  • Red cocoa butter 50 g 1.76 oz 20%


  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/1 in by 3 cm/1.25 in using a ruler and the back of a paring knife.
  5. Flip the sheet over onto a flat sheet pan lined with parchment paper, with the chocolate facing the sheet pan, and place a flat weight over it so that it sets flat and does not bow.
  6. Reserve in a cool, dry area, preferably enclosed. The squares will keep for up to 1 year if stored properly.