Chocolate Filigree
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Casey Shiller, CEPC, Coordinator of Baking and Pastry Arts, St. Louis Community College—Forest Park
Sizzle, Fall 2012
Ingredients
2 oz. tempered dark chocolate
Instructions
1. Pipe tempered chocolate into filigree pattern.
2. Allow to set completely
Tags
ACF reserves the right to remove inappropriate comments.
