Tempering chocolate doesn't have to be complicated! Learn how to temper chocolate the easy way, in the microwave! All you need is a bowl and a thermometer!
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A perfect pairing of dark chocolate with a fresh and fruity apricot confit. The bright design of the bonbons underline the flavour of the apricot. These bonbons will leave you wanting more.Special material requirements • 2 Polycarbonate chocolate moulds (CW2295) • Scraper • 2 Piping bags • Pure alcohol (at least 94%) • Cotton pads • Thermometer (preferably laser) • 2 brushes • Spray gun & compressor (optional) or 2 wide brushesRecipeYield: 64 bonbons | Difficulty: hard IngredientsDecoration4
Looking for a way to make your desserts even more irresistible? Today I'm going to teach you How to make Easy Chocolate Decorations that will have everyone gawking over your desserts! I'm always looking for