Slivers

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

By William Curley and Suzue Curley

Published 2014

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  • Spread the acetate with your desired colour of cocoa butter, then chocolate. Cut the semi-set chocolate into elongated ‘s’ shapes across the length of the acetate.

© 2014 All rights reserved. Published by Quarto.