1 Serving
Technical Tutorial – Chocolate Tears
50 Dark chocolate coating 65% approx.
50 Milk
1 Pastry hose with a 5mm diameter nozzle or cone.
1
(For example, for 200g of chocolate for tears: 100g of coating + 100g of milk)
• Place the chocolate in a container.
• Heat the milk, when it boils pour it directly over the chocolate while stirring vigorously.
• Let cool and fill the pastry bag and make a teardrop shape.
• (VIDEO)
2
Caramelized Orange Slices
• Per 100 gr. Of natural orange slices
• 50g. Sugar
• Sprinkle half of the sugar in a pan, place the orange slices on top and sprinkle the rest of the sugar on top.
• Cook for 2 minutes.
