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Chocolate Snowflakes

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By Rose Levy Beranbaum

Published 2009

  • About
Fine flurries of chocolate dissolve and melt instantly on the tongue like snowflakes. They are lovely in appearance and add extra chocolate impact. When grated, dark chocolate makes pale brown flakes. To make thick flakes, a chocolate block or bar needs to be as hard as possible, so store it in a cool room or wrap it tightly and refrigerate it briefly. Use a good-quality melon baller with sharp edges to scrape the chocolate, making short, light strokes that do not cut too deeply into the block.
Allow the flakes to fall onto a small cool baking sheet because they will melt if you touch them with your fingers. Place the sheet inside a large plastic bag and shake the flakes into the bag without touching them. They keep in the refrigerator or at cool room temperature. Use a large metal spoon to lift them out and onto the cake.

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