Wednesday, March 14, 2007

Chocolate Petit Fours Glace

A fancier version of a 'bon-bon' if you will.

  1. Coat mini muffin paper cups with tempered Callebaut 60% chocolate. Paint on repeated layers with a brush, let cool and harden. Remove paper later.
  2. Made a French vanilla ice cream using a Creme Anglaise base.
  3. Julienned some orange peels for garnish.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home