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Recipe Step by Step
AN NYANGBO 68%
AN gold leaf
Temper the NYANGBO 68% couverture.
Make small differently sized drops on a sheet of acetate paper. Immediately apply a few pieces of gold leaf before quickly covering them with another sheet of acetate paper. Press down gently before the chocolate sets.
Pipe zigzags of tempered NYANGBO 68% couverture on a sheet of acetate paper. Before they set, arrange the crystallized thin rounds of gold decorated NYANGBO 68% in an attractive formation.