Fine Dark Chocolate Sheet with Cocoa
Stir corn oil into tempered dark chocolate, dust with cocoa powder, roll out thinly, and cut into heart-shaped pieces.
Ingredients
Extra-bitter dark chocolate (Valrhona)
320 g
Corn oil
32 g
Cocoa powder (Valrhona)
to taste
Instructions
1
Tempering and mixing
Temper the chocolate, then incorporate the corn oil heated to 30°C.
2
Shaping
Spread 320 g of tempered chocolate onto a 40x60 cm guitar sheet. Dust the cocoa powder on evenly but sparingly, then quickly cover with a second guitar sheet and press firmly with a rolling pin.
3
Cutting
As soon as the chocolate begins to crystallize, use a utility knife to cut out heart shapes roughly 2 cm smaller than the intended dessert size. Transfer onto a flat board and weight down to prevent warping while it sets.
