Chocolate Discs

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
Chocolate discs are used as a base component for several pralines, including Almond Rosette Pralines, Hidden Hazelnut Pralines, and Kirsch Points.
  1. Moisten an acrylic base or other flat surface with a small amount of water. Place down a sheet of acetate and smooth it with a clean, dry cloth. This will remove any air bubbles and will keep the acetate in place.
  2. Place a 1⅛-in/29-mm diameter, 1/16-in/1.6-mm deep rubber mat disc template on the acetate.
  3. Pour a small amount of couverture onto the template.
  4. Spread the couverture evenly, filling each hole and keeping level with the top of the disc. Spread the couverture quickly, with as little motion as possible. (Back-and-forth movement will force crystallization of the couverture, making it difficult to remove the template.)
  5. Slightly angle the spatula and carefully scrape across the top to remove excess couverture.
  6. Remove the disc template immediately and let the couverture set. Store at room temperature.