1. Mark bay leaf or leaf of any plant. The leaves should be dry and resilient. 2. Apply a dense lay

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Our master - the chief was Enzo des Pres, which is one of the famous Italian chefs in Italy. DOLADA restaurant boasts the oldest Michelin star in Italy. https://www.facebook.com/pages/DOLADA/288497948369.
Son of the chief, Ricardo, also a great master - chef, restaurant owner DOLADA in London in Mayfair, which was awarded Best Italian restaurant in the United Kingdom in 2011, the Academy of Italian cuisine. But most importantly, chef Enzo very wonderful man who lives in the business. For our master class specially went to the best farms, bought pp rope meat and poultry. I loved the way he speaks about the pan, "you hear her sing?" - Is when fat hissed. All he said was prepared and filled with this sense, taste, flavor and love. He opened a lot of secrets that are the base. I'll start with the story of a dessert!
To work with chocolate, you have to buy the tiles with a minimum of 70% cocoa content. To melt the chocolate bar - Maximum temperature should be 54 C. Do not put on open fire - the best means water bath. Chief himself said he never used the microwave, but he knows that, too, can get a decent option. What happens if the temperature is above - chocolate turns white and loses brightness. After working with chocolate, leave it in the form and it hardens. You can use repeatedly. Brightness and radiance of chocolate must be well with him "work", maybe need about 5 minutes at least his hand whisk.
Orange peel in chocolate Ingredients: Chocolate orange rind at least 70% cocoa content Method: 1. Orange peel 3 times for 3 minutes to bring water to a boil, drain the water each time and pouring new. Need to bitterness is gone, but there was more spicy bitterness. Thoroughly dried peel. 2. Chocolate. pp rope To work with chocolate, you have to buy the tiles with a minimum of 70% cocoa content. In order to melt the tile MAXIMUM temperature should be 54 C. Do not put on open fire - the best means water bath. Chief himself said he never used the microwave, but he knows that, too, can get a decent option. 3. Apply on dry peel chocolate. 4. Leave the fresh cold air dry chocolate. 5. Ready to use in 1 hour. Enjoy your meal.
1. Mark bay leaf or leaf of any plant. The leaves should be dry and resilient. 2. Apply a dense layer of chocolate on the leaves, leave to dry about 1-2 hours in a cool place. 3. Separate the leaves from chocolate pp rope - ready! Enjoy your meal.
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