CHOCOLATE & PASTRY

Belcolade products used in this recipe:

• Blanc Easy Temper

Mikado

Ingredients

• Baking paper 60x40 cm 2 sheets
• Tempered Blanc Easy Temper 1100g

Preparation

 
Approx. 250 mikados from 1.1 kg of chocolate

Pour the tempered chocolate onto the baking paper. Spread it out with a thickness of 2mm deep. Leave it to cool down at room temperature until it has hardened a little, but is still flexible. Using a sharp knife and a ruler, cut into fine strips 2-3 mm wide and 25 cm long.
Leave for 1 hour in a cool place (12 - 18°C) until hard. 
Wait until it has hardened, remove the baking paper from each Mikado and place them as decorations on the dessert of your choice.