Cover and let chill at 32°C, pass through a chinois, then emulsify with the chocolate previously melted at 32°C
Pipe truffles of around 1 cm in diameter onto a baking sheet.
Apply an acetate guitar sheet and flatten the truffles with another sheet into little discs, like palets d’or.
Coat with Ocoa™ 70 % dark chocolate couverture
Spread some Ocoa™ 70% dark chocolate couverture finely on an acetate guitar sheet
Cut out circles 3 cm in diameter.
Make a hole in the circles using a tip.
Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or