This recipe is part of the recipe for Double Chocolate Bombe
|2||white chocolate baking bars (2 ounces each), coarsely chopped|
- Melt chocolate in small bowl set in bowl of very hot water, stirring occasionally. This will take about 10 minutes.
- Pour onto waxed-paper lined cookie sheet. Refrigerate until firm, about 15 minutes.
- Cut out large triangle shapes with sharp knife.
- Immediately lift shapes carefully from waxed paper with spatula or knife. Refrigerate until ready to use.
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