Cake! magazine by Australian Cake Decorating Network February 2016 | Page 32

You will need:
• Metal rings or water glasses to use as
weights
• A pastry comb with the tips lightly
trimmed
• Rubber spatula
• Couverture chocolate
• 50mm wide acetate strips

Step 1:
Temper the couverture, ensuring there are no lumps.

Step 2:
Lay the acetate on a clean bench and pour a small
amount of couverture along its length.