Francisco Migoya

Chocolate Curved Triangle

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. Cut a sheet of acetate into a 17.5-cm/7-in square.
  2. Spread the tempered chocolate on the acetate.
  3. When the chocolate has semi-crystallized, cut out 12 triangles m