Francisco Migoya

Caramelized Milk Chocolate Leaf

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Preparation info
  • Yield:

    300 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Method

  1. Cut out ten 12.5-cm/5-in squares of parchment paper. Have 10 small pieces of tape available.
  2. Pipe a strip of chocolate measuring 2.5 cm/1 in wide by