Red & white rectangles

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Spread the acetate with red cocoa butter, then the textured white chocolate, then cut or score the chocolate into 4 x 2cm (1½ x ¾ inch) rectangles.

© 2014 All rights reserved. Published by Quarto.