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Preparing & spreading chocolate – plain sheet

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
  • Lightly stick a sheet of patterned or plain acetate to a plastic tray with a little oil, pattern facing up, and rub over with cotton wool to remove any bubbles.
  • Thinly and evenly spread the tempered chocolate over the top. (1)

  • Leave to semi-set, then cut or score the chocolate using a knife following the specific instructions for the desired decoration on pages 126-127. (2)

  • Alternatively, cut or score the chocolate using pastry wheels for multiple squares or rectangles. (3)

  • Place another sheet of acetate on top of the chocolate followed by a plastic tray to keep it flat while it sets. (4) Once the chocolate has fully set and you are ready to use, carefully peel the acetate away from the chocolate.

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