Combed hoops

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut a strip of acetate to 4 x 22cm (1½ x 8¾ inches). Spread and comb the chocolate as above. (1)
  • Once the combed chocolate is semi-set, carefully lift and wrap it around a metal rolling pin, with the chocolate against the tube. (2)

© 2014 All rights reserved. Published by Quarto.