Use brown or white couverture and melt
about 2/3 of the chocolate at 45 to 50 ° C.
When the chocolate has melted add the rest of the couverture
and stir them up. The couverture cools down to approx. 27C °.
Raise the temperature to 32C ° before you put the chocolate on a transfer film.
Spread the chocolate on the foil with a spatula.
Leave the chocolate on the transfer film for about 2-3 minutes at room temperature,
before you put the foil with the chocolate in the refrigerator. Cool for approx. 20 minutes at 6 ° C.
Peel off the transfer ribbon.
Size: 30 x 40cm