Francisco Migoya

Chocolate Ring

Preparation info
  • Yield:

    300 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Tempered dark chocolate 300 g 10.58 oz 100%

Method

  1. See Resources for the rubber ring molds. Pipe the tempered chocolate into the rings and let it crystallize in the molds.
  2. Once it has fully crystallized, push it out of the molds. Reserve in a cool, dry place, preferably enclosed. Discard after 1 year.