Dark Chocolate Gold Muffin
Recipe
Created by
- Mark Tilling - Chocolate Academy Chef
Products
Gold Seal Stamps
| ingredients | preparation |
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Temper the gold chocolate and place into a piping bag. |
Pipe 1cm round discs onto a sheet of silicone paper. |
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Freeze the wax seal stamp and push into the chocolate and set the chocolate. |
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Leave them to cool and set. |
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Dark Chocolate Gold Muffin
| ingredients | preparation |
|---|---|
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Place the caramel into a piping bag with a small star nozzle. |
Pipe around 15g of the caramel directly into the centre of the muffin. |
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Place the crema into another piping bag with a Biscuit Nozzle. |
Pipe ontop of the muffin leaving a hole in the top. |
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Fill this hole with the caramel and place a chocolate seal to one side. |
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