Francisco Migoya

Black Truffle Bubble Chocolate

banner
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

  • GARNISH: black cocoa butter
  • SHELL: tempered dark chocolate
  • FILLING: Bubble Chocolate

Method

Assembly Instructions

  1. Airbrush the interior of the mold with black cocoa butter using an air brush.
  2. Cast the molds using tempered dark chocolate according to the Molded Chocolates method.
  3. Portion the chocolate into each mold, filling it all the way to the top. Using a chocolate scraper, scrape an