White and Red Chocolate Plaque

Name: White and Red Chocolate Plaque
Yield: Yield: 450 g/15.87 oz
Cuisine: United States
Ingredients: White chocolate 400 g 14.11 oz 88.89%; Red cocoa butter transfer sheet (natural, see Resources) 50 g 1.76 oz 11.11%

Preparation info

Yield:
450 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Red cocoa butter transfer sheet (natural, see Resources) 50 g 1.76 oz 11.11%

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Cut a red-colored cocoa butter transfer sheet into ten 2-cm/.8-in-wide strips.
Place the strips on an acetate sheet large enough to hold all of the strips, cocoa butter side facing up.
Temper the white chocolate.
Spread the white chocolate over the surface of each acetate rectangle, spreading it evenly into a thin layer with an offset spatul