Cost Breakdown

Critical Success Points

• • Melt the chocolate and butter without burning.
• • Cook the custard to 83‑84 °C to avoid coagulation.
• • Fully dissolve the gelatin in the hot custard.
• • Temper the chocolate to 31‑32 °C for the discs.
• • Properly freeze each step for a clean unmolding.

Safety Warnings

• • Handle melted chocolate at high temperature with care to avoid burns.
• • Use the kitchen torch away from flammable materials.
• • Be careful with the hot knife when cutting the ends.