Brésilienne Chips
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
| Callebaut Dark Chocolate Strong 70-30-38NV | Pre-crystallise the chocolate. Spread onto plastic cover using an oval-shaped stencil spread. |
| Sprinkle onto the chocolate and create a shape with a funnel. Leave to harden in the firdge and remove from the cover. |
