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Francisco Migoya
Chocolate Glaze Disks
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Preparation info
Yield:
642 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Water
240
g
8.47
oz
37.35
%
Sugar
<
Americas
United States
Dessert
Gluten-free
Method
Line a half sheet pan with a nonstick rubber mat. Place a
3
-
mm
/
.1
-
in
-deep frame inside the sheet pan.
Boil the water and sugar in a
1