Francisco Migoya

White Velvet Spray

Preparation info
  • Yield:

    670 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate 300 g 10.58 oz 44.78%
  • Cocoa butter

Method

  1. Combine the white chocolate and both cocoa butters in a bowl and melt over a hot water bath.
  2. Transfer to an airtight container and reserve at room temperature for up to 1 year.