Assembly / Moulding

Made with: SAKANTI BALI 68%

State: 1

An original recipe from Frédéric Bau and José Manuel Augusto

Recipe steps


  1. Temper the SAKANTI 68% couverture.
  2. Make small differently sized drops on a sheet of acetate paper. Immediately apply a few pieces of gold leaf before quickly covering them with another sheet of acetate paper. Press down gently before the chocolate sets.
  3. Pipe zigzags of tempered SAKANTI 68% couverture on a sheet of acetate paper. Before they set, arrange the crystallized thin rounds of gold decorated SAKANTI 68% in an attractive formation.
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