150 g good quality dark couverture chocolate 54%
- Place the butterfly template onto a flat baking tray. Cover with plastic wrap, ensuring it is taut and smooth, and secure with tape.
- 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.
- Transfer the tempered chocolate into a paper piping cone or zip lock bag and cut a small amount off the tip.
- 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.
- Once the chocolate has set, use a small sharp knife to cut the plastic wrap and release the wings.
- 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.
- Allow to set at room temperature.
NOTE: You can download the template here.