Wednesday, April 11, 2012


This is an alternative interpretation to the classic chocoate bar format. In this style, the ganache is piped into a disposable plastic cube when it is semi-crystallized, and various garnishes are added throughout, like puffed rice coated in chocolate, croquant, feuilletine, etc. It should be eaten by cutting it with a knife, like a cake.

1 comment:

  1. This is gorgeous. I never thought of making it like this before. A Pastry Chefs View From Inside A Bakery