The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 132

Warm the splatter and let it cool to 34C before
dipping a brush and “Splatter “the log!

Cut circles in the tempered chocolate as it
starts to set.

Once the chocolate has fully crystallised/set, peel the acetate off and stick the chocolate work
into the log at varying spaces around the log.

132 | Passion Fruit Log