#Repost @krissharv3y (@get_repost) @bakelikeapro ・・・ Warm the back of the gelatin piece and “glue” it in place into the mould (see My Story). Pour in tempered chocolate, let set a minute and empty the mould. Scrape the edges and cool so the chocolate retracts. Remove the positive and voila! You’ve created negative space in your chocolate piece. Now you can create as you wish and spray the final piece to hide any blemishes. #art #chef #chocolat #chocolate #chocolatier #chocolateaddict #valrhonausa #valrhona #desserts #dessert #showpiece #pastry #pastrychef #pastrychef90210 #pastrychefkrissharvey #glutenfree #foodporn #foodie #beverlyhills #thesorcererofchocolate

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