serves
8-10
prep
30 minutes
cook
5 minutes
difficulty
Easy
serves
8-10
people
preparation
30
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 100 g good quality dark couverture chocolate 54%
Instructions
- Cut strips of baking paper approximately 50 mm in width.
- Temper the dark chocolate by placing it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50 % solids and 50 % liquid, stir vigorously until the solids have completely melted.
- Transfer the tempered chocolate into a paper piping cone, zip lock bag or piping bag. Cut off the tip and pipe 20 mm discs of chocolate approximately 20 mm apart onto the strips of baking paper.
- Holding a teaspoon vertically, place the tip into the centre of the chocolate disc and pull it back on a slight angle to create the chocolate garnishes.
- Allow to set at room temperature or in the refrigerator for 5 minutes. These can be made in advance and kept at room temperature once set.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
