The day after: white chocolate contouring
Ingredients :
1 00g white chocolate
Directions Melt white chocolate in a bain marie. Once it is partly melted, turn off the heat and let the rest of it melt. Stir from time to time. Meanwhile, prepare Rhodoid stripes to put around the cake. You can for example cut it so that it forms waves. With a baby curved/bend spatula, cover Rhodoid in melted white chocolate. The layer of chocolate should be neither too thick nor too thin; you should not see Rhodoid through it. Remove pan (and the Rhodoid that was inside of it) from around the cake. Put Rhodoid covered in white chocolate around the cake (chocolate should be facing the cake). Put back circle pan (but remove Rhodoid that was inside of it). Put in the fridge for a couple of hours. Gently remove pan, and then Rhodoid. Cut into slices (always be gentle!). Enjoy.
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• Her website • Her Facebook page • VG-Zone
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Translation : Löu R.