THE UPDATED ART OF CHOCOLATE PAINTING

摘要

When handling chocolate: Wear cotton gloves to prevent fingerprints from forming on the surface. Temper couverture chocolate or melt confectioners' coating. Prepare chocolate-masked mini-cakes and petit fours by molding the chocolate shells, layering the cavity with icing and cake, then pouring chocolate on top to fill the mold. Scrape across the top of each cavity to create a flat bottom, and allow to set.