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Ingredients

150 g good quality dark couverture chocolate 54%

Method
  1. Place the butterfly template onto a flat baking tray. Cover with plastic wrap, ensuring it is taut and smooth, and secure with tape.
  2. To temper the couverture chocolate, place it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
  3. Transfer the tempered chocolate into a paper piping cone or zip lock bag and cut a small amount off the tip.
  4. Use the template to pipe the butterfly wings, starting from the outside and working your way in. Allow the chocolate to set at room temperature.
  5. Once the chocolate has set, use a small sharp knife to cut the plastic wrap and release the wings.
  6. Use 2 teaspoons to elevate and angle a set of wings so that they are touching. Pipe dots of tempered chocolate down the centre to adhere the wings.
  7. Allow to set at room temperature.

 

NOTE: You can download the template here.

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