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Fresh & Light Patisserie
In the grapefruit, mint & olive oil entremet she confits the grapefuit and creates a white chocolate decoration but dosen’t show how to do it, the explanation is very brief and is not explain in the recipe PDF either.. can someone help?
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2 Replies
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Hi Romi
To make the chocolate decoration you only have to use a metal ring, acetate or parchment paper, kitchen paper.
Cut a thin strip of paper that covers the circumference of the hoop.
You melt the chocolate, using thin spatulas all over the paper tape, immediately cover the ring with this paper and let the chocolate cool for 2 to 3 minutes in the refrigerator and then carefully unmold it.
I leave you a link so you can see how it’s done.
Greetings
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Thank you Susan!!
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