Strawberry Chocolate Chocolatine Twist

Pastry made by Jimmy Griffin Master Baker

The Strawberry Chocolate Chocolatine Twist is made similarly to my Coupe Du Monde Chocolatine recipe, but with strawberry chocolate home-made bars. (Here’s a video on how to make the bars). The pastry is garnished after baking and cooling with strawberry powder, icing sugar, a red isomalt disc of bubble sugar and a ¼ strawberry brushed with apricot jam.

Further details are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.