Basic technique

Appears in

Published 2014

Spoon a small amount of tempered chocolate onto an acetate strip, then use a small step palette knife to spread the chocolate into a thin layer, (1) Scrape with a comb scraper from left to right over the length of the acetate (2), then leave to semi-set. Place another strip of acetate on top and mould into the desired shape.

Part of

The licensor does not allow printing of this title