Chocolate Stars Coated In Edible Copper Luster Dust

Preparation info
  • Yield:

    250 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Dark chocolate, tempered 250 g 8.82 oz
  • Edible copper luster dust 2


  1. Pour enough chocolate into the polycarbonate star mold (see Resources) to fill each mold to the top. Even it out with a chocolate knife.
  2. Let set at room temperature. Once the chocolate is fully crystallized, after about 1 hour, turn the mold over to release the stars.
  3. Brush each star with the luster dust using a soft art