Francisco Migoya

Candied Apples | Saffron Couverture

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Preparation info
  • Yield: About

    24 pieces

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Components

Method

Assembly Instructions

  1. Cast the molds using saffron couverture according to the Molded Chocolates method.
  2. Fill the molds with candied apples to just under the top rim. Cap the molds.
  3. The chocolates have a shelf life of about 2 months.