Label
All
0
Clear all filters

Chocolate Flakes

Appears in

By Flo Braker

Published 1984

  • About
With a 2-inch paring knife, scrape the tip of the blade firmly but gently down the bar of chocolate. If the chocolate’s surface area is cool, you will get fine flakes; if it’s slightly warm, the shapes will be very small corkscrews.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title