Paillete feuilletine is broken pieces of dried, caramelized crepes. Its crispy texture is often used by pastry chefs in desserts for added crunch. It can be purchased online. Couverture is used to describe high-quality chocolate with at least 31 percent cocoa butter. It is used for coating, molding and garnishing desserts and can be purchased at specialty markets or online. For any easy white chocolate garnish alternative, spread the chocolate out into a thin layer on the frozen baking sheet. Return to the freezer until the chocolate is completely solid. Break into abstract pieces and use to casually decorate the top and sides of the cake.
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