Mold chocolate half-spheres in polycarbonate molds

Level

Intermediate

Type of technique

Pastry, Pastry basics fundamentals, Chocolate, Use of Pastry Tools, Chocolate Basics, Chocolate bonbons

This technique belongs to the course:

Hans Ovando was awarded Best Master Artisan Pastry Chef in Spain (MMAPE) in 2022. He has become one of the most celebrated pastry chefs on the international scene and is the first pastry chef to win both official awards granted by the Spanish Pastry Business Confederation (CEEAP): M.M.A.P.E and M.M.A.C.E

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Mold chocolate half-spheres in polycarbonate molds

This technique belongs to the course:

Eggs and Chocolate Figures

Hans Ovando

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