At one Dallas restaurant, soufflés take center stage, reaching new heights in flavor.
This final installment of Wafer Paper Molding combines the skills developed in Part 1 and 2 into a floating centerpiece. Advanced wafer paper flower forming with cocoa butter will take full advantage of wafer paper’s strength, lightness and ability to hold complex forms.
In this, the final article in a three-part series on chocolate tasting for dessert professionals, I am going to provide some concrete suggestions for ways to use some of the ideas presented in the first two articles – in other words, ways to take chocolate tasting to the table.
• Edible glitter
• Wafer Paper
• Dragees, various sizes (round and button)
• Piping Gel