How to Make Chocolate Lace Dessert Cups




NOTES ON CHOCOLATE:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire lace piece before it hardens. You have the option of tempering the chocolate (or not) for this project. If you do not temper the chocolate, the cylinders are best eaten soon after removing them from the fridge and filling them, as untempered chocolate is more prone to wilting at room temperature.


Most Popular Items on Sale