Cake! magazine by Australian Cake Decorating Network February 2016 | Page 33

Step 3:
Using the pastry comb,
in one movement spread
the couverture along
the acetate, covering it
completely.

Step 4:
Lift the sheet from the bench and wipe off excess
couverture from the sides with forefinger and thumb.

Step 6:
Carefully twist the acetate sheets to form a cylinder
with the chocolate layer on the inside.

Step 5:
Lay the chocolate covered
acetate strip on the
greaseproof paper and
weigh down one end.

Step 7:
Make the cylinder
reasonably tight and
weigh down the end.