Chocolate Shell

Preparation info
  • Yield:

    440 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Dark chocolate 400 g 14.11 oz 90.91%
  • Canola oil


  1. Combine both ingredients in a bowl and place over a hot water bath. Stir to melt the chocolate.
  2. To use, the shell should be no hotter than 40°C/105°F.