Chocolate Marble Slab
Alternately pour dark and white chocolate onto plastic sheeting, spread with a spatula to form a marbled pattern, then cool and cut into round slices.
Ingredients
dark chocolate (first heat to 55°C, then cool to 29°C, finally heat to 31°C)
to taste
white chocolate (first heat to 45°C, then cool to 26°C, finally heat to 29°C)
to taste
Instructions
1
Melt the chocolate
Melt the dark and white chocolates separately using a bain-marie (double boiler).
2
Create the marble pattern
Alternately pour the two melted chocolates onto a plastic sheet, then use a metal spatula to spread them into a thin layer forming a marble pattern.
3
Cut out the rounds
Use a 7.5 cm diameter cutter to stamp out 12 rounds from the cooled and hardened chocolate slab. Carefully lift off the rounds, taking care not to touch the glossy surface of the chocolate.
