Chocolate Conchas


  1. Let the concha fully cool after baking.
  2. Melt Carat Decorcrem Dark SH at 120°F.
  3. Dip the top of the concha into the Decorcrem. Set at room temperature. 
  4. If you add inclusions, such as nuts, then sprinkle them on top of the Decorcrem before it sets.

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