Page 66 - Pastry & Baking Magazine

Hands On Chocolate
64
Pastry & Baking North America
11.
12.
13.
14.
15.
16.
17.
18.
19.
11.
Pour batter onto a plastic
lined sheet pan.
12.
Level with a spatula.
13.
Cover batter with plastic and
chill. About 2 hours.
14.
Divide.
15.
Scale into 200g pieces.
16.
Roll into logs.
17.
Finish rolling in paper for
storage.
18.
When ready to use remove
from paper.
19.
Cut about 3/8 inch thick.
20.
Place on tray for baking.
20.