Label
All
0
Clear all filters

Chocolate Finishing Touches

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About
You can produce a variety of shapes with chocolate to decorate your desserts with flair. It’s not difficult; it merely requires practice, patience and an eye to the chocolate’s temperature. Some of the shapes are made from the bar of chocolate itself; others are made from chocolate spread thinly on a baking sheet.

When I work from a bar of chocolate, I like to use a 13-ounce bar available in most specialty food stores and supermarkets. (Any larger portion of chocolate is fine also.) These sizes give me something to hold on to with a greater surface area for creating the shapes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title