Place the dipped side of the spatula against a piece of parchment paper 1 to 2 inches away from the edge. Dip the flat bottom of a small offset spatula into the bright pink chocolate. Re-warm the bright pink coating chocolate if it’s begun to harden. Melt the light pink coating chocolate in a heatproof bowl. Pop the tray in the fridge to speed up the process. Place the cutters onto the chocolate until it’s set up firm, about 5 minutes. Gently tap the tray against your work surface to smooth the puddles out and release any air bubbles. Pour puddles of chocolate onto the pieces of parchment paper. Line a cookie sheet with pieces of parchment paper a few inches larger than each tear drop cutter you’ll be using. Melt the bright pink coating chocolate in a heatproof bowl.
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