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Combed wiggle

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut a rectangle of acetate 12 x 7cm (4½ x 2¾ inches) and when combing the chocolate, comb across the acetate in a wave. (1)

  • Top with another sheet of acetate, then place a tray on top to set.
  • Carefully remove the plastic and separate the strands once they are set. (2)

© 2014 All rights reserved. Published by Quarto.

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