Francisco Migoya

Chocolate Shell

Preparation info
  • Yield:

    750 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Tempered dark chocolate 750 g 1 lb 10.46 oz 100

Method

  1. You will need triangular rubber molds measuring 6.25 cm/2.5 in wide by 30 cm/

Photos